Chocolate Oysters


  • 2 Henergy Cage-Free Eggs
  • 1/4 cup sugar
  • 1 tbsp golden syrup
  • 1/2 cup flour
  • 2 tbsp cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 150ml cream, whipped
  • icing sugar to dust


  1. Preheat the oven to 180°C. Grease 12 patty tins.
  2. Beat eggs and sugar together in a bowl until pale and creamy.
  3. Add golden syrup and beat again.
  4. Sift the flour, cocoa, baking soda and ginger into the egg mixture and gently fold to combine.
  5. Spoon the batter into the patty tins. Bake for 10 minutes or until puffed and firm to the touch.
  6. Cool for a few minutes in the tin and then gently remove.
  7. Cool and then split 3/4 of the way through and fill with whipped cream.
  8. Dust with icing sugar if you like.