chocolate omelet "souffle"

How To Make chocolate omelet "souffle"

• 1

  Preheat oven to 425F.
• 2

  Toss the walnuts with the vanilla and scatter them on a foil-lined baking sheet. Bake for 5 minutes, being careful that they don't burn.
• 3

  In a bowl, beat the eggs and cream to blend. Add the melted chocolate and beat vigorously until frothy.
• 4

  Heat a 10-inch cast iron skillet over medium heat until just hot. Add butter and walnuts and cook for 30 seconds.
• 5

  Pour in egg mixture and cook for 1 minute. Transfer pan to the oven and bake until slightly firm, 8 to 9 minutes. Remove from oven and immediately invert omelet onto a 10-inch plate. Dust with confectioner's sugar and cut into wedges.
• 6

  Serve with a dollop of sweetened whipped cream.
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