chocolate omelet "souffle"
This is from Griswold and Wagner Cast Iron Cookbook.
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prep time
10 Min
cook time
45 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1/4 cup walnut pieces, coarsely chopped
- 1 teaspoon vanilla extract
- 8 ounces semi-sweet baking chocolate, melted
- 4 large eggs
- 1/2 cup heavy cream
- 3 tablespoons clarified butter
- 3 tablespoons confectioners' sugar
- - sweetened whipped cream, to garnish
How To Make chocolate omelet "souffle"
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Step 1Preheat oven to 425F.
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Step 2Toss 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.
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Step 3In a bowl, beat the eggs and cream to blend. Add the melted chocolate and beat vigorously until frothy.
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Step 4Heat a 10-inch cast iron skillet over medium heat until just hot. Add butter and walnuts and cook for 30 seconds.
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Step 5Pour 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.
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Step 6Serve with a dollop of sweetened whipped cream.
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