1 tbsp. butter
4 lg. eggs, separated
1/3 c. 10X sugar
1 (6 oz.) pkg. semi-sweet chocolate pieces
1/3 c. sour cream
10X sugar for dusting
10" nonstick oven proof skillet

Preheat oven to 325 degrees. Place butter in a 10 inch nonstick oven proof skillet and place in oven until butter is melted. Remove in oven until butter is melted. Remove and tilt pan to coat skillet. Set aside.

In a large bowl, beat egg whites until frothy. Beat in 10 times until stiff peaks form. Fold in egg yolks, chocolate and sour cream until blended. Scrape egg mixture into skillet, spreading out to edges. Place pan over low heat and cook for 5 minutes. Transfer to over and bake for 15-18 minutes or until inserted toothpick comes out clean. Remove from oven and loosen the sides of the omelette with small knife. Place serving platter over skillet and invert omelette onto platter. Sprinkle/dust liberally with 10X sugar.