Step 1

Preheat the oven to 300 degrees.

Step 2

Blend the cream and cream cheese in a medium heavy saucepan over low heat. Add the peanut butter and chocolate pieces and stir until melted. Take care not to scorch.

Step 3

Remove mixture from the stove and allow to cool. Meanwhile, in a small bowl, beat the egg yolks with salt until thickened, about 5 minutes. Blend this into the cooled peanut butter mixture.

Step 4

In a large bowl, beat the egg whites until soft peaks have formed. Gradually add the sugar and continue beating until stiff peaks form. Fold whites, a small amount at a time, into the peanut butter mixture.

Step 5

Pour into an ungreased 1-quart soufflé dish and bake for 50 minutes. If pre­paring in individual ramekins, increase oven temperature to 325 degrees and bake for 15 minutes. Serve immediately.