• 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
  • 3 tablespoons natural peanut butter
  • 1 1/2 tablespoons raw honey
  • Store-bought Vanilla Ice Cream
  • 1 cup heavy cream
  • 1/4 cup granulated or powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 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 BlackfinnHe 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.

In a bowl, beat together your heavy cream, sugar and vanilla until it thickens. Set it in the refrigerator for later.



Brush 6 (6-ounce) ramekins with softened butter, then coat with granulated sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.) Set an oven rack in lower third of the oven and preheat your oven to 400 degrees F.
Place the chocolate, peanut butter and butter in a medium heatproof bowl.
Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over. Be sure the water does not touch the bottom of the bowl. Stir the chocolate peanut butter mixture occasionally until it has melted and is smooth. Remove your mixture from heat and stir in vanilla extract. Resist licking and set it aside.

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!

Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Lightly fold the yolks into the chocolate mixture. This may take a couple of minutes.  (Rinse and dry the bowl well, if using for beating the egg whites.)Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer or large non-reactive bowl. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the egg whites hold a stiff but not dry peak.
In a microwave-safe bowl, add peanut butter and honey. Microwave for a minute or until it softened. Stir together and place a tablespoon or two into the bottom of each ramekin.
Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 20 minutes.
In a large sauce pan (caramel bubbles violently) add brown sugar, heavy cream, butter and a pinch of kosher salt. Stir with a whisk and bring to a boil. Boil for about 4 mintues or until it thickens. be careful not to boil it too long because it will also thicken s it sits. Remove from heat, let cool.
Remove from oven, place on a serving plate or bowl, dollop with a little whipped cream, vanilla ice cream and a generous drizzle of your homemade caramel sauce.
Happy Digging!