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1
Heat oven to 350F.
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2
Measure enough foil to wrap around top edge of 2-qt.
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3
souffle dish, then add 3 inches to measured length.
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4
Fold foil sheet lengthwise into thirds to make collar for souffle.
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5
Evenly brush 1 side of foil collar and inside of souffle dish with 1 Tbsp.
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6
butter; sprinkle evenly with 1 Tbsp.
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7
sugar.
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8
Attach foil, sugar side in, around outside of dish so foil extends about 2 inches above top edge of dish.
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9
Secure ends of collar with tape.
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10
Melt remaining butter in medium saucepan on medium heat.
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11
Whisk in flour until blended.
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12
Stir in half-and-half.
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13
Bring to boil, stirring constantly.
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14
Simmer on medium-low heat until thickened, stirring constantly.
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15
Remove from heat.
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16
Pour half the cream mixture into medium bowl; stir in chocolate until blended.
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17
Add peanut butter to remaining cream mixture in saucepan; stir until melted.
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18
Whisk 2 egg yolks in medium bowl until blended; gradually stir into peanut butter mixture.
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19
Whisk remaining egg yolks in separate bowl until blended.
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20
Gradually add to chocolate mixture, mixing well after each addition.
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21
Beat egg whites in large bowl with mixer on high speed until foamy.
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22
Gradually beat in remaining sugar until stiff peaks form.
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23
Gently stir half the egg white mixture into peanut butter mixture just until blended.
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24
Pour into prepared souffle dish.
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25
Add remaining egg white mixture to chocolate mixture; stir gently just until blended.
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26
Spoon over peanut butter layer in dish; swirl gently with spoon.
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27
Bake 45 to 50 min.
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28
or until knife inserted in center comes out clean.
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29
Serve immediately.
