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1
Preheat over to 325F.
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2
Melt butter in a 10-inch non-stick skillet with an oven-proof handle and set aside.
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3
Melt chocolate in a small, heavy saucepan, stirring frequently over very low heat.
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4
Remove from heat; set aside to cool.
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5
While chocolate is cooling, beat egg whites in a large, grease-free bowl until frothy.
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6
Gradually beat in confectioner's sugar.
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7
Continue to beat until soft peaks form.
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8
Mix sour cream, egg yolks and liqueur in a small bowl.
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9
Stir into cooled chocolate mixture until well blended.
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10
Gently fold this mixture into the beaten eggs whites until no streaks of white reamin.
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11
Scrape into prepared skillet, spreading gently to cover the bottom of the pan.
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12
Place pan over low heat and cook without stirring or otherwise disturbing for 5 minutes.
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13
Transfer skillet to oven and bake for 15 to 18 minutes or until a wooden pick inserted in the center comes out clean.
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14
While omelet is baking, place chocolate and cream in a small heavy saucepan.
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15
Cook over medium-low heat, stirring constantly, until the chocolate is melted.
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16
Remove from heat and set aside to cool.
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17
Stir in liqueur just before serving.
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18
Remove omelette from oven and loosen around the edge with a small knife.
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19
Place a serving platter over the skillet and invert the omelet onto the platter.
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20
Sprinkle generously with confectioner's sugar.
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21
Serve warm, cut into wedges, with chocolate sauce.
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22
Or chill both omelette and sauce and serve later.
