Yup, finally decided to give this technique a shot...OH MY GOD doing this entirely by hand is nuts! This photo was taken a little after it was taken out and started to deflate.
"The guests wait for the souffle, the souffle does not wait for the guests."

Recipe contains: chocolate, peanut butter, egg, flour

Meringue
5 egg whites
Between 3/4 cup to 1 cup of icing sugar
Unknown amount of cream of tartar to denature the egg proteins when beating

Chocolate Peanut Butter Paste
1/4 cup of Cocoa Powder
1/4 cup of Flour
Enough water to make a loose paste
About a tablespoon and a half of Peanut Butter

Heat the oven to 180C or 365F. Using butter or lard, grease six small ramekins with a thin coat wiping off any excess.
Using a metal bowl, copper if you have it, add the egg whites and a few dashes of the cream of tartar. Beat these until your arm falls off...I mean until you have stiff peaks of foam. Or if you're smarter than me, use an egg beater or mixer X3. A little bit of heat also helps to denature the egg proteins. Add the sugar little by little and fold it into the foam. Beat some more until you have a nice glossy meringue.
For the paste, mix the cocoa powder and the flour and add cool water until you have a loose paste. Add a little heat now and stir until you have a homogeneous mixture. Remove from the heat and add the peanut butter, again stirring until it is fully mixed. Let cool slightly.
Once you have your meringue and paste, gently fold in the paste taking care not to mix too hard as this will let all the air you just beat into that egg white escape. Once it looks a uniform light brown, ladle into the ramekins and place in the oven. Make sure there is room for the foam to expand. About ten minutes later you will have a foam about double in height, your souffle is ready :3.