---------- Recipe via Meal-Master (tm) v8.05
       Title: Bittersweet Chocolate Peanut Butter Cake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
       8 oz Bittersweet chocolate;
     1/2 c  Unsalted butter
            = cut into pieces
     3/4 c  Sugar
       2 tb Creamy peanut butter
       3 lg Eggs; lightly beaten
            = room temperature
     1/2 c  All-purpose flour
     1/3 c  Salted dry roasted peanuts
            = finely chopped
       6 oz Bittersweet chocolate;
     1/4 c  Unsalted butter
            = cut into pieces
       1 tb Light corn syrup
     1/2 c  Heavy cream
            Chopped salted peanuts
       1 c  Peanut butter
     1/2 c  Water
      Cake: Preheat oven to 350 degrees. Butter a 9 inch round
   baking pan. Line with buttered parchment paper. Set aside.
   Melt chocolate and butter in top of double boiler over
   simmering water. Stir occasionally until melted. Add sugar.
   Stir until sugar has melted and mixture is smooth. Remove
   from heat. Cool. Stir often. Whisk eggs into mixture, one
   at a time. Beat well after each addition. Fold in flour and
   peanuts until well mixed. Spread batter evenly in pan. Bake
   30-35 minutes or until toothpick inserted in center comes
   out clean. Cool on rack 1/2 hour. Invert cake onto rack.
   Peel off parchment. Leave to cool.
       Glaze: In medium saucepan over low heat combine
   bittersweet chocolate, butter, corn syrup and cream. Stir
   often until chocolate is melted. Cool 10 minutes.
       Topping: Combine peanut butter and water. Mix to blend
   well. To assemble cake: Spread topping mixture over cake to
   form a layer of peanut butter. Place a piece of waxed paper
   or parchment under cooling rack where cake is resting. Pour
   glaze over cake. Let stand 15 minutes. Using a spatula put
   any glaze that runs onto paper under cake back on top of
   cake. Repeat until all glaze is on cake. Press chopped
   peanutsaround top edge of cake.