Dark Chocolate Muffin in an Egg
Dark Chocolate Muffin in an Egg - Small surprise for Easter brunch. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Dark chocolate has a relatively high cocoa content - this provides the muffins in the egg with a good portion of secondary plant substances. The flavonoids in particular balance blood pressure and can protect against harmful deposits in the blood vessels.
If these muffins are too elaborate, you can also bake normal muffins from the dough. Here, the baking time should be extended by about 5-10 minutes.
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 282 mg | (7 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 18 eggs
- 7 ozs Dark chocolate
- 5 ozs butter
- 3 ½ ozs Raw cane sugar
- 1 generous pinch Vanilla powder
- 1 pinch salt
- 6 ozs whole spelt flour
- 1 Tbsp cocoa powder
- 2 tsps Canola oil
Kitchen utensils
Preparation steps
Carefully pierce the bottom of the eggs with a needle. The resulting hole should be large enough for the tip of a piping bag to fit through.
Mix egg whites and yolks in egg with a toothpick, then run out into a bowl. In doing so, collect three eggs separately.
For the salt solution, mix one liter of water with 3.5 ounces of salt. Carefully rinse the empty egg shells under running water and place them in the prepared salt solution for 30 minutes.
Now rinse the eggshells again under running water and pour boiling water over them.
Now place the eggs on paper towels with the cut out hole facing down and let them dry.
Coarsely chop the dark chocolate and melt in a saucepan with the butter. Then allow to cool.
Beat the three separately collected eggs with sugar, vanilla, and salt with a mixer until foamy. Stir the now cooled chocolate butter into it.
In a bowl, combine flour and cocoa powder and stir into the just prepared batter.
Pour a little canola oil into each egg shell and spread. Place muffin batter in a piping bag and fill eggs about 3/4 full with batter. Place in the cups of a muffin tray with the opening facing upwards. Bake in a preheated oven at 180 °C / 350˚ F for about 20 minutes. Excess batter can be carefully removed shortly after baking. Allow to cool completely before eating.
