Recipe - Anne Baileys Chocolate Omelet

1 tablespoon Butter
6 ounce Semisweet chocolate pieces;
(1 cup)
4 lg Eggs; separated
1/3 cup Confectioner's sugar
1/3 cup Sour cream
1 tablespoon Orange or rasperry liqueur
SAUCE
6 ounce Semisweet chocolate pieces;
(1 cup)
2/3 cup Whipped cream
2 tablespoon Orange or rasperry liqueur
(whichever you used before)

Preheat over to 325F

Melt butter in a 10 inch, nonstick 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 mediumlow 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.

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