Anne Bailey's Chocolate Omelette




1 tbsp. butter
6 oz. semi-sweet chocolate pieces
4 lg. eggs, separated
1/3 cup confectioners' sugar
1/3 cup sour cream
1 tbsp. orange or
rasperry liqueur


6 oz. semi-sweet chocolate pieces
2/3 cup whipped cream
2 tbsp. orange or
rasperry liqueur (whichever you used before)


Preheat over to 325°F. Melt butter in a 10-inch non-stick skillet with an oven-proof handle and set aside. Melt chocolate in a small, heavy saucepan, stirring frequently over very low heat. Remove from heat; set aside to cool. While chocolate is cooling, beat egg whites in a large, grease-free bowl until frothy. Gradually beat in confectioner's 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 omelette 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 confectioner's sugar. Serve warm, cut into wedges, with chocolate sauce. Or chill both omelette and sauce and serve later.

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