Since that last post wasn't really a recipe so much as pretty pictures and links to techniques, here is a bonus recipe for you. It actually goes really well with the steak just posted. Actually it goes well with anything, because it is chocolate and peanut butter and it's melty and warm.
This recipe is adapted from Citrus and Candy, a site with lovely pictures and delicious recipes. The recipe there makes 10 and we are only two, so I halved it and fiddled a bit with the amounts. Note that any "leftovers" keep uncooked in the fridge at least for a couple of days and are just as nice as the ones cooked right away.
A kitchen scale (seriously - they are $12 and make you look like you mean serious buisiness)
150g chopped dark/milk chocolate. I used a combo.
80g peanut butter. I had smooth natural on hand. Don't know how it would work with the sweet kind.
10g chopped butter
3 eggs separated, yolks beaten.
100g icing sugar
In a double boiler (so a metal bowl set atop simmering water in a pan on low) melt the chocolate with the butter and peanut butter. You could probably do this in the microwave too, but I always burn chocolate that way because it's so tricksy.
Cool the mixture and then stir in your beaten eggs. It needs to be cooled a bit because otherwise you will scramble your eggs and that is not very appetizing. If you are imptatient, you could turn your egg whites into soft peaks while you're waiting for it to cool, because you are going to have to do that anyways in the next step.
Beat your egg whites into soft peaks, and then whisk in the sugar.
GRADUALLY fold the whites into the chocolate mixture along with the flour. Pour into 4 greased ramekins and rest in the fridge for one hour.
Preheat your oven to as close to 338ºF as you can - 170ºC if you can do that. The recipe is in metric - sorry. Pop those ramekins into the oven for about 15 minutes. I had to watch mine and guess. They should look cooked on the outside but you still want them lava-like on the inside. When they start to cool, the middle should sink a bit. That's how you know they're ready to eat.