蛋殼巧克力蛋糕【5 種材料】5 Ingredients Egg Shell Brownie

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復活節對你而言有甚麼意義呢？紀念耶穌基督復活的宗教節日？還是一個讓大人童心未泯，小朋友夢想擁有很多「巧克力及彩蛋」的節日呢？不論甚麼理由，一家人歡度節日，節日美食總是少不了的。

復活蛋造型的巧克力、兔子或糖果等一向是復活節特色食物，商業化的產品比較甜膩，色彩繽紛的外觀全是人造色素和人工香精，對健康一點好處也沒有。肥丁做了一個雞蛋小蛋糕，噫？﹗剝開蛋殼，巧克力蛋糕怎麼跑進雞蛋殼裏？新奇又可愛，不論大小朋友，看見也會心情愉快。蛋糕只需 5 種材料，採用「分蛋法」，利用打發蛋白產生氣泡增加膨鬆柔軟的效果，完全不用泡打粉(發粉)。以無糖乳酪代替牛油，低糖低熱量。

雞蛋是這個食譜的重要材料，肥丁選白色的蛋殼，因為白色和巧克力的色差鮮明，更吸引眼球，不過蛋殼的顏色其實並不影響雞蛋的營養價值，反而新鮮和無添加激素更為重要。蛋殼越粗糙愈新鮮，光滑的便不夠新鮮了。打開發現蛋白稀稀水水，即使沒有發臭，也已經擺放一段時間，要盡快用掉。此外，選擇無漂白或有機的高筋麵粉，就更加健康無添加。

如想製作原味蛋糕，把可可粉改為等量的高筋麵粉。其他顏色的蛋糕，可以用蔬菜或水果製成的天然色素代替可可粉 (製作方法參見點這裏 )，等量取代可可粉就可以了，如不想影響蛋糕的顏色，黃砂糖也可以改為白砂糖。

祝大家復活節快樂！

材料  （份量 12 個）

• 蛋殼 Egg Shell  12  顆 (L)

• 蛋白 Egg White   100 g ( 蛋白不夠可用全蛋）
• 黃砂糖 Brown Sugar   45 g ( 用非州黑糖 Muscovado Sugar 味道更好 )
• 原味無糖乳酪(優格) Unsweetened Yogurt   25 ml
• 高筋麵粉 Bread Flour  25 g
• 無糖可可粉 Coco Powder  20 g

預備蛋殼

1. 用銳器或大頭針在蛋尖敲一個小孔，小心修成直徑約尾指般大的小圓孔

2. 小心倒出蛋液，蛋白會先流出來，不要用力搖晃，便可以把蛋白和蛋黃分開倒出。蛋白全部流出後，輕輕搖晃一下，把蛋黃的薄膜弄破，蛋黃才容易流出

3. 沖洗乾淨，放入鍋中，加入清水和少許鹽，把蛋殼按入水中，讓蛋殼中的空氣跑出來，蛋殼裏注滿水，以小火煮 10 分鐘，瀝乾備用。蛋殼弄乾後如未立即使用，建議放進冰箱保存，以免小昆蟲飛進去產卵

預備烤模

1. 把錫紙切成約 8 x 8 cm 的正方形，捏成一團，放在瑪芬模裡，放入瀝乾的蛋殼，蛋殼開口朝天
2. 預備擠花袋，如有擠咀，把擠花袋的袋尖剪平，放入擠花咀，有擠花咀較容易操作。用小夾子夾好擠口，防止蛋糕糊流出

做法

1. 將冰冷的蛋白倒入大碗中，以電動打蛋機打發至起泡，分 3 次加入糖，打發至軟性發泡，把打蛋器拿起時，蛋白霜像彎勾就行了(圖片5673)，不要打發過度。如用全蛋打發至黏調狀，蛋糊滴落有明顯的痕跡

2. 加入無糖乳酪，用刮刀 90 度直角切入，輕輕翻拌均勻

3. 高筋麵粉及可可粉一起分 2 次篩入盤內，翻拌至混合。混合時刮刀垂直切入蛋白霜中，向 9 時方向從底部翻起，左手以逆時針方向轉動 90 度，刮刀再次垂直切入蛋白霜中，重覆直至看不見麵粉，再篩入麵粉，刮刀要輕及快，直至麵粉完全篩入，翻拌均勻

4. 預熱烤箱至 170ºC

5. 把蛋糕糊倒入擠花袋中，拿走小夾子，把蛋糕糊擠入蛋殼，只能注滿 1/3，否則蛋糕糊膨脹時溢出蛋殼烤焦，影響外觀

6. 把裝了蛋殼的瑪芬在桌上輕敲 1 ~ 2 次，把多餘的空氣敲出來，送入烤箱 160ºC 烤 20 分鐘。如蛋糕有溢出蛋殼，趁熱用熱毛巾抹乾淨，或待涼後用刀刮去，碌去蛋殼即成

小叮嚀

• 餘下的蛋黃可倒入製冰格內，急凍冷藏，需要時取出方塊退冰就可以用，可保存約 3 ~ 4 個月
• 全蛋(蛋白和蛋黃)一起打發的蛋糕，雞蛋從雪櫃取出的雞蛋，在室溫回溫才能使用。如只用蛋白打發，蛋白要保持冰冷，起泡更為穩定
• 這款蛋糕也適合親子製作，為節日培添溫馨的氣氛。父母負責使用電動打蛋器的步驟，小朋友負責加入材料，如雞蛋、乳酪、麵粉和可可粉，讓父母把蛋糕糊攪拌

原文刊登於 2016 年 3 月 27 日 《明報》星期日生活 ~ 家常便飯

[amd-zlrecipe-recipe:17][:en]

Brownies baked inside an eggshell. This cool idea is surprisingly simple. Let’s try this no fat, low carb recipes at easter holidays. Have Fun !

Ingredients  （Makes 12 ）

• 12 Egg Shells

• 100 g Egg White   100 g
• 45 g Brown Sugar   45 g ( Muscovado Sugar taste even better )
• 25 ml Unsweetened Yogurt   25 ml
• 25 g Bread Flour  25 g
• 20 g Coco Powder  20 g

Prepare the Egg Shells 

1. To prepare the egg shells, carefully poke a small hole at the bottom of each egg, using a pin will do. Once you have poked a tiny hole, peel back the edges of the hole to expand it a bit. The holes need to be large enough to fit the tip of a piping bag inside.

2. Turn the egg upside-down and dump out the contents. Don’t shake if you want to seperate the whites and yolks. Once all the egg whites comes out, shake a bit and the yolk will dump out easily.

3. Rinse the insides of the eggs out thoroughly over the sink. Then, immerse them in saltwater and cooked for 10 minutes. Lay the eggs hole side down on a paper towel to dry. If you do not use them immediately, keep in refrigerator.

Preparation the cake mold  

1. Cut aluminium foil to 8 x 8 cm 12 pcs. Crumbled the foil and place them in a muffin tin. Place the egg onto the foil to keep them centered.
2. Prepare a pastry bag with pastry tube and cut off one of the corners, as this will make it easier to fill the eggshells with brownie mix.

Instructions

1. Add cold egg whites into a big bowl. Beat the egg whites with electric mixer. After a few minutes of whipping, the egg whites are getting foamy and opaque, add sugar in 3 batches, until the egg white you turn your whisk upside down, the peaks will hold and the ridges are more distinct, but the tips fold back on themselves.

2. Fold in unsweetend yogurt with rubber spatula until mixed well.

3. Sift in the bread flour and cocoa powder into the batter by 2 batches. With the blade of your spatula, slice straight down through the middle of the egg whites until you hit the bottom of the bowl. Scrape your spatula along the curve of the bowl, gently scooping up the batter and egg whites. Fold them over on top of the remaining egg whites. Turn the bowl with your other hand and repeat: slice down through the middle, scoop from the bottom of the bowl, and fold over on top. Repeat this folding motion until the flour has been completely incorporated into the egg whites.

4. Preheat oven to 170ºC

5. Pour the brownie mix into a pastry bag.  Slowly add the brownie mix to each eggshell, filling them up 1/3 of the way. If you hold the eggshell up to a light, you’ll be able to see how much you’ve filled.

6. Tap the muffin tin on the table 1 or 2 times. Bake 160ºC for 20 minutes.  If the cake overflow out of the egg during baking. It looks ugly right after baking, but just remove the excess cake and clean the shell with a damp towel. Let cool, crack, and eat!

[amd-zlrecipe-recipe:18]

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