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.