Chocolate soufflé omelette with toffee-apple wedges

May 6, 2016 (Last Updated: January 11, 2019)
Chocolate soufflé omelette with toffee-apple wedges recipe

Have you ever had a sweet omelette before? What about a chocolate soufflé omelette with toffee-apple wedges? This is a wickedly indulgent treat for the resident sweet-tooth. 

Chocolate soufflé omelette with toffee-apple wedges

Serves: 1
Cooking Time: 20 mins


  • Toffee apple wedges

  • 30ml (2 tbsp) castor sugar
  • 25ml butter
  • 1 large red apple, cored and cut into wedges
  • pinch of ground cinnamon
  • Omelette

  • 1 large egg yolk
  • 35ml castor sugar
  • 2,5ml (½ tsp) vanilla extract
  • 30ml (2 tbsp) dark chocolate, finely grated
  • 10ml (2 tsp) cocoa powder
  • 2 large egg whites
  • 15ml (1 tbsp) butter
  • 20ml (4 tsp) pistachio nuts, to serve
  • cocoa powder, for dusting
  • whipped cream or mascarpone, to serve



Preheat the oven grill.


For the wedges, melt the sugar and butter in a small saucepan over medium heat. Add the apples and cinnamon as the mixture starts to bubble. Cook for 5 minutes, remove from the heat and set aside.


For the omelette, combine the egg yolk, 10ml (2 tsp) of the castor sugar, vanilla, chocolate and cocoa powder in a bowl. In a separate bowl, whisk the egg whites until soft peaks form. Add the remaining castor sugar a little at a time, whisking until the mixture is thick and glossy. Fold the egg white mixture into the chocolate mixture a little at a time.


Melt the butter in an ovenproof pan with a diameter of 20cm. Spoon the omelette mixture into the pan and cook for 3 minutes. Place the omelette under the grill for 1 minute until set.


Spoon the apples over one half of the omelette and sprinkle over the pistachio nuts. Fold the omelette over to enclose the filling. Dust with a little cocoa powder and serve with fresh cream or mascarpone.

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