Chocolate omelette soufflé

Name: Chocolate omelette soufflé
Yield: 4 servings
Cuisine: Bake
Ingredients: 2.00 eggs extra-large, whites only; 4.00 eggs extra-large, yolks only; 30.00 g sugar; 60.00 g chocolate bitter, melted; 30.00 ml cream thick, chilled; 15.00 ml butter; icing sugar for dusting; 125.00 ml cream; 15.00 ml chocolate melted

4 servings

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dairy

By Food24 November 03 2009

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Ingredients (9)

2.00	eggs — extra-large, whites only
4.00	eggs — extra-large, yolks only
30.00 g	sugar
60.00 g	chocolate — bitter, melted
30.00 ml	cream — thick, chilled
15.00 ml	butter
	icing sugar — for dusting

SAUCE

125.00 ml	cream
15.00 ml	chocolate — melted

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Method:

Whisk egg whites until stiff peaks form.
Beat egg yolks and sugar until thick and pale in colour, then gradually beat in chocolate and cream. Fold in egg whites.
Pour into a buttered ovenproof dish and bake at 200 ºC for 15 minutes, or until risen.
SAUCE: Blend cream and melted chocolate.
Spoon on to piping hot plates, place a heaped spoon of chocolate soufflé in centre and dust with icing sugar.