CookEat Recipe
Chocolate Soufflé Omelette
Baked chocolate-kirsch meringue omelette shaped and piped as a soufflé. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1115. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use food-safe pastry tip instead of historical “dental tube,” oven-safe cold dish and 74°C egg dessert endpoint; disclose kirsch alcohol. Limites : Eight whole eggs are the declared purchase plan rather than a printed purchase count. Five yolks are outside the recipe; foam volume, piping detail count, actual rise, cook time, diners and residual kirsch alcohol remain unknown.
Method
Steps
Step 1
Separate eight ordinary whole eggs. Use THREE yolks and ALL EIGHT whites; refrigerate the other FIVE yolks separately for another use or discard them. Beat the three yolks with 85 g sugar,85 g grated plain dark chocolate, one teaspoon vanilla essence and one teaspoon kirsch for five minutes. Whisk the eight whites stiff in a clean food-safe bowl, then gently fold the two preparations together for two minutes.
Step 2
On clean COLD but OVEN-SAFE large dish shape THREE QUARTERS of mixture like an omelette. Pipe remaining QUARTER with clean food-safe pastry nozzle; dust total two tablespoons powdered sugar over/around. Bake moderate oven twenty-minute guide until egg dessert centre 74°C, serve immediately before foam falls.
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