Chocolate Omelet "Souffle"

Chocolate Omelet Souffle Recipe

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Mikekey *


This is from Griswold and Wagner Cast Iron Cookbook.


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10 Min
45 Min


  • 1/4 c
    walnut pieces, coarsely chopped
  • 1 tsp
    vanilla extract
  • 8 oz
    semi-sweet baking chocolate, melted
  • 4 large
  • 1/2 c
    heavy cream
  • 3 Tbsp
    clarified butter
  • 3 Tbsp
    confectioners' sugar
  • ·
    sweetened whipped cream, to garnish

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.

Printable Recipe Card

About Chocolate Omelet "Souffle"

Course/Dish: Chocolate
Main Ingredient: Eggs
Regional Style: American

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