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Chocolates Souffle Omelette

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  Eggs 2 , separated
  Water 15 Milliliter (1 Tablespoon)
  Cocoa powder 2 Teaspoon
  Caster sugar 15 Milliliter (1 Tablespoon)
  Butter 1 Tablespoon (A Small Knob)
  Chocolate hazelnut spread 30 Milliliter (2 Tablespoon)
  Icing sugar 3 Tablespoon
  Whipped cream 3 Tablespoon

Beat the egg yolks with the water, cocoa powder and caster sugar until smooth, making sure there are no lumps.
Whisk the egg whites until stiff and fold in with a metal spoon.
Melt the butter in a small omelette pan.
Add the mixture and fry (saute) until the base is browned and set.
Place the pan under a hot grill (broiler) until the omelette is risen and set on top.
Gently spread the chocolate spread over half the omelette. (If it won't spread, dot it over the surface and return to the grill briefly to melt.)
Fold in half and slide on to a serving plate.
Dust with sifted icing sugar and serve straight away with whipped cream.

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