CHOCOLATE OMELET "SOUFFLE"
This is from Griswold and Wagner Cast Iron Cookbook.
Provided by Mikekey *
Categories Chocolate
Time 55m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 425F.
- 2. Toss 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.
- 3. In a bowl, beat the eggs and cream to blend. Add the melted chocolate and beat vigorously until frothy.
- 4. Heat a 10-inch cast iron skillet over medium heat until just hot. Add butter and walnuts and cook for 30 seconds.
- 5. Pour 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.
- 6. Serve with a dollop of sweetened whipped cream.
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