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