CookEat Recipe
Chocolate Omelette with Kirsch
A folded chocolate omelette lightened with beaten egg whites and flavoured with kirsch.
Method
Steps
Step 1
Grate the two ounces of unsweetened baking chocolate. Put it in a saucepan with the tablespoon of water and stir over the heat with a wooden spoon until completely melted. Remove from the heat. Separate the five eggs, keeping their five whites in a clean bowl. Stir the five yolks into the chocolate with the two tablespoons of icing sugar, tablespoon of cream and two teaspoons of kirsch. Mix thoroughly with a wooden spoon.
Step 2
Beat the five reserved egg whites to a stiff froth with a clean whisk. Add them to the chocolate mixture and gently mix for two minutes.
Step 3
Heat the ounce of fresh butter in a black frying pan large enough to fold the omelette. Pour in the mixture and stir briskly with a fork for two minutes. Leave to set for one minute, then fold the opposite sides to meet in the centre. Leave for another minute, continuing over gentle heat as needed until the centre reaches 160°F. Turn the whole omelette onto a hot dish and serve immediately.
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