Yes, you heard it right. I was also surprised when I found it out. If you ask me I think it is an amazing idea, though it is definitely time consuming if you do not have the proper utensils.
I found the recipe on “That Skinny Chick Can Bake” and I (surprisingly) entirely followed her instructions.
INGREDIENTS (12-16 eggshells)
200g semi-sweet chocolate, chopped
1 stick butter (1/2 cup), cut into pieces
1 cup sugar
1 teaspoon vanilla
Pinch of salt
1 cup flour
3 tablespoons unsweetened cocoa powder
Melt the chocolate with the butter. Whisk the eggs and sugar together. Add the vanilla and finally pour the melted chocolate and mix thoroughly. Add the flour, the salt and the cocoa powder and mix it into smooth.
Put a little oil in the eggs, drain the access and fill them until ¾. Preheat the oven to 180 degrees (350 Fahrenheit) and bake them about 15 minutes.
HINTS AND TIPS
- I made a small hole on the bottom by pushing it gently to the corner of the kitchen desk and used a toothpick to somehow mine out the egg whites and the yolks.
- To make sure that the eggshells are sterile I washed them thoroughly first with only water, not with soap, then I soaked them into a mixture of vinegar and water for max 15 minutes.
- I used wooden grill sticks to dry the eggs and let the excess vinegar-water to flow out.
- To fill the eggshells use a piping bag, not a plastic bottle as plastic bottles are harder to squeeze.
- Use your largest tip to fill the eggs. I had only tip#3 and it took me a lot (I mean a LOT) of time to fill them and the dough began to dry as the chocolate began to cool. I had to boil some water and time to time warm up the bottle, to get the dough flowing nicely.
- Use aluminium foil to ensure that the eggs sit tight in the muffin tin.
- Bake the eggs with the holes up.
- If you overfill them or over bake them, the eggshells will crack.
P.S.: I only made 5 eggs, the remaining batter went into my round shape cake tin of 5-inch. I baked them in the same oven right before the eggs for about 20 minutes.