I spotted a Korean post about these brownies baked in egg shells a few days ago.
I couldn’t resist to bake it for Easter, it’s fun & interesting :)
Both of them have amazing food blogs, full of inspirations & amazing recipes.
It was sunny & bright the next morning so I set up a table next to the window to take these shoots.
I adore the lighting & love the simple white set up.
Recipe (about 9 egg shells):
adapted from here (Korean)
140 g dark chocolate 72%, chopped
80 g unsalted butter
110 g caster sugar
2 tbsp cocoa powder
95 g plain flour
To prepare the egg shells, make a small hole enough to fit the tip of your piping bag & empty the eggs.
Soak & sink in salt water for 30 min, rinse with water several times & turn upside down on a dry towel to dry.
Once dry, put 1 tsp of vegetable oil in each shell & cover the inside, turn upside down on a paper towel to get rid of the excess oil.
Preheat oven to 180C & place the prepared egg shells in a cupcake pan using aluminium foil to help them stand upright.
In a mixing bowl, combine butter & chocolate, melt over simmering water.
In another bowl, combine eggs & sugar, whisk to combine.
Add the chocolate batter to egg mixture, whisk until smooth.
Sift in the flour & cocoa powder, fold until combine.
Load the batter into a piping bag fitted with a round tip.
Fill the eggs about 3/4 full & bake for 18-20 min.
Remove the excess cake & clean the shell with a damp towel.
Stand to cool & wrap with golden colour foil.