Post by JJ Judkins on Jul 11, 2009 16:00:21 GMT -6
* Exported from MasterCook *
Anne Bailey's Chocolate Omelet
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Choco1
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Butter
6 oz Semisweet chocolate pieces
-(1 cup)
4 lg Eggs -- separated
1/3 c Confectioner's sugar
1/3 c Sour cream
1 tb Orange or rasperry liqueur
SAUCE
6 oz Semisweet chocolate pieces
-(1 cup)
2/3 c Whipped cream
2 tb Orange or rasperry liqueur
(whichever you used before)
Preheat over to 325F
Melt butter in a 10 inch, non-stick skillet with an ovenproof handle
and set aside.
Melt chocolate in a small, heavy saucepan, stirring frequently over
very low heat. Remove from heat and set aside to cool.
While chocolate is cooling, beat egg whites in a large, grease free
bowl until frothy. Gradually beat in confectioners 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 omelet 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 confectioners sugar.
Serve warm, cut into wedges, with chocolate sauce. Or chill both
omelet and sauce and serve later.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1670 Calories; 155g Fat (82.4% calories from fat); 27g Protein; 47g Carbohydrate; 0g Dietary Fiber; 1140mg Cholesterol; 1230mg Sodium. Exchanges: 3 Lean Meat; 1/2 Non-Fat Milk; 29 Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Anne Bailey's Chocolate Omelet
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Choco1
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Butter
6 oz Semisweet chocolate pieces
-(1 cup)
4 lg Eggs -- separated
1/3 c Confectioner's sugar
1/3 c Sour cream
1 tb Orange or rasperry liqueur
SAUCE
6 oz Semisweet chocolate pieces
-(1 cup)
2/3 c Whipped cream
2 tb Orange or rasperry liqueur
(whichever you used before)
Preheat over to 325F
Melt butter in a 10 inch, non-stick skillet with an ovenproof handle
and set aside.
Melt chocolate in a small, heavy saucepan, stirring frequently over
very low heat. Remove from heat and set aside to cool.
While chocolate is cooling, beat egg whites in a large, grease free
bowl until frothy. Gradually beat in confectioners 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 omelet 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 confectioners sugar.
Serve warm, cut into wedges, with chocolate sauce. Or chill both
omelet and sauce and serve later.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1670 Calories; 155g Fat (82.4% calories from fat); 27g Protein; 47g Carbohydrate; 0g Dietary Fiber; 1140mg Cholesterol; 1230mg Sodium. Exchanges: 3 Lean Meat; 1/2 Non-Fat Milk; 29 Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0