Instructions: 1 Mix together the egg yolks, cocoa powder and caster sugar. In a separate bowl whisk the egg whites until soft peaks and gently fold into the chocolate mix.

2 Melt the butter in a small skillet set on medium-hot coals. Pour in the egg mix and cook for two minutes until the underneath is set. Carefully flip the omelette with a palette knife and cook the other side for a minute or so.

3 Heat a metal skewer directly on the coals. Drop the creme fraiche on top of the omelette and flip it in half. Slide onto a plate and dust heavily with sugar.

4 Quickly press the hot skewer onto the sugar-dusted omelette several times so that it caramelises the sugar to leave criss-cross branding marks. Serve immediately.

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