- 8 ounces finely chopped semisweet chocolate
- 3 tablespoons natural creamy peanut butter
- 4 tablespoons salted butter, plus more for brushing the ramekins
- 2 teaspoons pure vanilla extract
- 3 large egg yolks
- 3 tablespoons warm water
- 1/2 cup sugar, plus 2 tablespoons
- 8 large egg whites, room temperature
- PEANUT BUTTER BOTTOM
- 3 tablespoons natural peanut butter
- 1 1/2 tablespoons raw honey
- Store-bought Vanilla Ice Cream
- WHIPPED CREAM
- 1 cup heavy cream
- 1/4 cup granulated or powdered sugar
- 1/2 teaspoon pure vanilla extract
- CARAMEL SAUCE
- 1 packed cup brown sugar
- 1/2 cup heavy cream
- 4 tablespoons salted butter
- Pinch of kosher salt
I love when my hubby gets to accompany me on my travels to media appearances for my good friends at BJ’s Wholesale Club. On Saturday we were in Charlotte, North Carolina at WBTV 3 which made my husband a very happy man because he loves Room 112, a modern Asian restaurant with sushi for the novice and the adventurer alike as well as new and awesome interpretations of classic Chinese favorites.
After dinner he suggested that we stop at Blackfinn. He had an ulterior motive as well… smile….
This is the restaurant that I have heard so much about. This is the home to his new favorite dessert when traveling and I have been hearing about this dessert for the last month now. I got to sample it, takes notes, and return home to recreate it for him.
For me there is something so wonderful when sitting at the family table waiting for my family’s reactions as they try one of my new recipes or recreations. I loved and appreciated last night’s reactions to these decadent and sinful fallen chocolate peanut butter souffles…
As spoons dug into the homemade caramel sauce, cold vanilla ice cream, chilled whipped cream, decadent chocolate peanut butter souffle and the peanut butter surprise at the bottom of the ramekin, exclamations of joy filled the room!
I was instantly filled with joy…
Alexander surprised us all when he declared it his new birthday request! Alex has been requesting cheesecake on his birthday since he was 7 years old.
Once my son Nathaniel devoured his own dessert, he began looking at his fiance Amanda’s.
Amanda, who typically eats the perfect proportions of food (how DOES she do that?) and often gives Nate her leftovers, looked at him as he tried to grab a bite of hers and said in her southern accent, “Oh no buddy; this one is MINE!” We all fell over in laughter!
And my hubby? Well, let’s just say he LOVED it! (Thanks for letting me share this picture of you honey!)
I sure hope you make this recipe for your family — perhaps even with them.
Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. The yellow color is beautiful!