Chocolate Praline Souffle Omelet, with Toasted Brioche---EoMEoTE

It's EoMEoTE time, hosted by Cook Sister!



Another recipe from a 1968 Gourmet.

An eggy, yet chocolate and not-too sweet souffle. Fluffy, and not too heavy.

Egg yolks beaten with sugar, till thick and pale. Melted dark chocolate and praline mixed in. Add beaten-till-stiff-peaks egg whites, and gently blend together. Pour onto a baking dish, smooth top. Create a furrow, and make hash marks along side. Sprinkle top with sugar, and bake in a slow oven till puffy and browned.

A decadent, chocolate and praline sauce, drizzled on top.

Melted milk chocolate, cream and praline, mixed together. Yum...



And a lovely brioche, lightly toasted.