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Puffed chocolate omelette
Photography: Richard Mortimer

Ingredients

  • 6 eggs, separated
  • ¼ cup (55g) caster sugar
  • 2 tablespoons cream
  • 1 tablespoon plain flour
  • 120g dark chocolate, melted
  • 20g unsalted butter
  • 120g raspberries
  • sifted icing sugar, to dust
  • ice-cream, to serve (optional)

Puffed chocolate omelette

by Suzanne Gibbs
  • Serving size: Serves 8
Method

Preheat oven to 190C or 170C fan. In a large bowl, whisk together egg yolks, sugar, cream, flour and melted chocolate.

Using an electric mixer, beat eggwhites until soft peaks form. Gently fold eggwhites into chocolate mixture with a spatula.

Melt half of butter in a large ovenproof frying pan on low heat. Pour in half of egg mixture. Bake omelette for 3-6 minutes, until puffed and set.

Slide omelette onto a warm serving plate and top with half of raspberries. Fold omelette in half and dust with icing sugar. Repeat with remaining ingredients, except ice-cream, to make another omelette.

Cut omelettes into thick slices and serve immediately with vanilla ice-cream, if you like.

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