Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Anne Bailey's Chocolate Omelet Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Tablespoon(s) Butter
6 Ounce(s) Semisweet chocolate pieces
1 cup
1/3 Cup(s) Confectioner's sugar, Confectioner's sugar
1/3 Cup(s) Sour cream
1 Tablespoon(s) Orange or rasperry liqueur
2/3 Cup(s) Whipped cream
whichever you used before
Preheat over to 325F Melt butter in a 10 inch, non-stick skillet with
an ovenproof handle and set aside. Melt chocolate in a small, heavy
saucepan, stirring frequently over very low heat. Remove from heat and
set aside to cool. While chocolate is cooling, beat egg whites in a
large, grease free bowl until frothy. Gradually beat in confectioners
sugar. Continue to beat until soft peaks form. Mix sour cream, egg
yolks and liqueur in a small bowl. Stir into cooled chocolate mixture
until well blended. Gently fold this mixture into the beaten eggs
whites until no streaks of white reamin. Scrape into prepared skillet,
spreading gently to cover the bottom of the pan. Place pan over low
heat and cook without stirring or otherwise disturbing for 5 minutes.
Transfer skillet to oven and bake for 15 to 18 minutes or until a
wooden pick inserted in the center comes out clean. While omelet is
baking, place chocolate and cream in a small heavy saucepan. Cook over
medium-low heat, stirring constantly, until the chocolate is melted.
Remove from heat and set aside to cool. Stir in liqueur just before
serving. Remove omelet from oven and loosen around the edge with a
small knife. Place a serving platter over the skillet and invert the
omelet onto the platter. Sprinkle generously with confectioners sugar.
Serve warm, cut into wedges, with chocolate sauce. Or chill both
omelet and sauce and serve later. Posted to CHILE-HEADS DIGEST V3 #,
converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 2268
Calories From Fat: 1298
Total Fat: 156.6g
Cholesterol: 844.8mg
Sodium: 387.5mg
Potassium: 446.3mg
Carbohydrates: 224.3g
Fiber: 20.1g
Sugar: 6.2g
Protein: 42.4g

Scale this recipe to Servings [?]