Chocolate Omelet Soufflé with Cherry Preserves 4 servings.

 2TBS butter [for the dish]
 4 eggs separated ,room temperature
 1/4cup sugar {Splenda}
 1/4cup Dutch process cocoa
 2 TBS orange liqueur[ I use orange oil[
 8TBS cherry preserves[sugar free]
 1TBS powder sugar

Positions rack in upper third of oven and preheat to 375 f …

Butter 9x14x2glass oval gratin or baking dish.
Beat yolks in large bowl of electric mixer until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes…
Beat egg white in another bowl until soft peaks form.

Beat in sugar about 1TBS at a time.
Add cocoa to whites about 1 TBS at a time and continue beating until stiff not dry
Gently fold in liqueur.
Spoon preserve into prepared dish in mounds, spacing evenly. Pour egg mixture over and smooth top with spatula.
Bake until soufflé is puffy, about 15 minutes.
Sprinkle with powdered sugar if using and serve immediately…

Can also be baked in metal or enamel pan at 400f.



I served this with whipping cream.

Think Black Forest Cake

This is still beautiful looking and very good.

Pene

Would this be ok without the preserves, and instead maybe a cocoa cream cheese frosting? This sounds yummy, btw. Thanks for sharing.

Rachel

Hi, Rachel
I painted low carb cherry jam with a brush in the bottom of a square Pyrex dish. The chocolate part is very delicate .
You know you could eat the whole thing. It is so low in carb but I ate half.
I like your idea of the chocolate cream cheese icing you might have to lighten up the cheese with a little cream so as not to crush the soufflé.
Let me know how it turns out.
Pene

or better yet, you could use a little cream and a little water, and melted butter...and whip it up in a food processor. bet it would be yummy. I would try the jam, as I love cherries, but I'm afraid to...LOL.

Rachel

PS I'll let you know when I make it!

Hi Rachel

I use E.D.Smith No Sugar added jam.
2.5 carb a tablespoon for the whole recipe.

This why I paint the bottom of the dish.

Split it in half 1.25 carbs for your own little self.

Pene

Pene, when do you add the whites to the yolks? Perhaps a stupid question, but I've never made souffle.

Rachel

Right before pouring in the baking dish. I fold a little white in the yolk mixture to lighten it up .
Then I pour it back in the egg white mix bowl and " gently" fold everything together.You don't want to deflate the egg white mixture.
It seem so hard to do the first time .
Next time you will do it with your eyes close .
Tell me how it turns out.

Pene

Thanks Pene. I was planning on making this for a special breakfast "treat". And since you say it makes a whole pan, I may have it for dessert later! Seeing as how I ran out of eggs , I'll have to make it when DH gets home. Assuming he remembers the eggs...


Rachel

Pene,

The link got shorted out, but is this the recipe you were linking to?

Looks really really good - Thanks!

Mil

Thanks Mil
never post before a migraine