For 12 omelets, heat 12 ounces semi-sweet chocolate in a saucepan with 1 1/2 cups each of cream and sugar until the chocolate is melted. Add half the chocolate sauce to 12 beaten eggs yolks and fold in 12 egg whites, stiffly beaten.
For the individual omelets, melt 1 tablespoon butter in a 5-inch skillet and pour in a portion of the batter. Gently draw in the edges of the omelet with a spoon, allowing the uncooked egg to flow to the edge. When the omelet is set at the bottom but still creamy on top, remove it from the heat. Fold the omelet in half.
Place each cooked omelet as it comes out of the pan in an ovenproof serving dish and cover the dish with foil. When all are done, freeze the omelets and store the remaining chocolate sauce in a freezer container.
To serve, transfer the omelets to a baking sheet, bake them in a hot oven (400º F.) for 10 to 12 minutes, or until they are heated through, and arrange them on a large platter. Heat the chocolate sauce in the top of a double boiler over boiling water and pour it over the omelets.
This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.
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