Chocolate Eggs (Cake Style)

So it’s finals time which also means it’s nearly summer and also nearly time to say good bye… As a good bye and appreciation present (and a procrastination method) for one of the clubs I’ve been working with this year, I made these eggs with chocolate cake inside. I found the idea while stumbling online and had to try it. The instructions online were basically “clean out an egg and fill it with cake batter,” which was much harder than it sounds. So hopefully the instructions here will make it easier than that.

Depending on how many you plan on making, you’ll have to alter the recipe. A recipe for an average 9′ cake will fill maybe 48 or more regular sized eggs. The recipe given here is good for approximately 24 eggs.

Egg Shells:

Ingredients:

24 eggs

Method:

1. Gently tap the tip of the bottom (fat side) of the egg with the end of a spoon until the shell begins to crack, but not so hard that the skin underneath the shell breaks. Aim for a hole about the size of a dime for a regular to large egg.If you have no idea what I’m talking about, you’ll find out once you try.

2. Carefully peel away the shell bits from the cracked region and rinse the egg under water to ensure that all the bits are gone. This will only work well if the skin underneath the shell is unbroken.

3. Using a chopstick, break the skin and, over a container, empty out the egg. Stir the chopstick inside the egg if parts of it are unwilling to leave.

4. Rinse the inside of the egg with water and set aside to dry.

This part is really tedious and depending on how good you are at this, it might take a really long time. For me to do about a dozen of these it took about 30 minutes. You can set aside one of these eggs for the cake batter. As for the rest of them…stay tuned for some eggy recipes.

Cake:

Ingredients:

1/2 c Sugar                            3/4 c Flour

1/4 c Butter                          1 tsp Baking Powder

1 Egg                                      1/4 c Milk

1 tsp Vanilla Extract           1/4 c Chocolate Powder

2 tsp Instant Coffee Powder

Method:

1. Preheat oven to 350.

2. Cream butter and sugar. Beat eggs in one at a time. Add milk. Stir in vanilla and instant coffee. Add flour, baking powder, and chocolate powder. Mix until smooth.

3. Fill a pastry bag with the cake mix (be cautious as it is very runny). If lacking a pastry bag, a ziplock bag will do.

4. Carefully fill each empty egg shell about half way with cake mix.

5. Arrange the eggs meticulously either in a cupcake pan or a regular pan and bake for 15-20 minutes.

Rupert the Hand

6. Remove from oven and let cool. Decorate the shells, share and enjoy!

Here are some tips. They were kind of difficult to peel, so maybe before adding the cake mix to the shells, put some oil in and make sure it covers all the surfaces of the inside of the egg. That might make it easier to remove. It’s kind of messy and can take awhile, so have patience while you make it. You’ll also probably have cake mix left over, so you can make some cupcakes too. If the batter spills out while baking, just let it happen and once the eggs cool, soak the outside in some warm water and use a paper towel to remove the excess cake. Just be careful not to let the opening of the egg get wet. It’s well worth the effort, and a cute and enjoyable gift. Plus, you can personalize the outside of the egg to whatever you want! (If you want to dye the eggs, it’s probably best to do that before filling them with cake batter.)

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