Serves 4
If you are a chocoholic who loves simple yet intensely rich indulgences, Joe DiMaggio’s dessert is a real treat and easy to make.
INGREDIENTS
¼ cup coarsely chopped walnut pieces
1 teaspoon vanilla
8 ounces semisweet chocolate, melted
4 large eggs
⅓ cup heavy cream
3 Tablespoons clarified butter
3 Tablespoons confectioners’ sugar
Sweetened whipped cream, to garnish
Preheat your oven to 425°F. Toss the walnuts with the vanilla. Scatter them on a baking sheet lined with aluminum foil and bake in the oven for 5 to 6 minutes, watching that they don’t burn.
In a bowl, beat the eggs and cream to blend; add the melted chocolate and beat vigorously until frothy.
Heat a 10-inch cast iron skillet over medium heat until just hot, about 3 minutes; add the butter and walnuts, and cook for 30 seconds. Pour in the egg-chocolate mixture and cook for 1 minute. Transfer the skillet to the oven and bake until slightly firm, 8 to 9 minutes. Remove from the oven, and immediately invert the omelet onto a 10-inch plate. Dust with confectioners’ sugar and cut in wedges, serving each portion with a generous dollop of whipped cream.
