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Peanut Butter Souffle

Dessert.Master's picture
  Chopped peanuts 2 Tablespoon
  Egg whites 10
  Cream of tartar 1⁄2 Teaspoon
  Peanut butter 3⁄4 Cup (12 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Vanilla extract 1⁄4 Teaspoon
  Carob fudge sauce 1 1⁄2 Cup (24 tbs)
  Chopped peanuts 1 Tablespoon

Preheat oven to 350°F.
Butter a 1 1/2- to 2-quart souffle dish, and scatter 2 tablespoons peanuts over bottom and sides of dish.
In large bowl of an electric mixer, beat egg whites until foamy throughout.
Sprinkle with cream of tartar, and continue beating until stiff peaks form.
Do not underbeat.
Remove bowl and cover with a plate.
In a large bowl, blend together peanut butter, honey, and vanilla until smooth.
Whisk in 1 cup beaten egg whites to lighten mixture, using a wire whisk.
Fold in remaining egg whites until just blended, using a rubber spatula.
Spoon mixture into prepared souffle dish, and smooth top.
If there are any peaks, they will tend to over-brown.
Bake on middle shelf of oven for 45 minutes, or until souffle has risen, browned, and cracked.
The crack should appear dry.

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