Bittersweet Chocolate Peanut Butter Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Bittersweet Chocolate Peanut Butter Cake
Categories: Cheesecakes, Chocolate
Yield: 1 servings

Cake:
8 oz Bittersweet chocolate;
-chopped
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
Glaze:
6 oz Bittersweet chocolate;
-chopped
1/4 c Unsalted butter
= cut into pieces
1 tb Light corn syrup
1/2 c Heavy cream
Chopped salted peanuts
Topping:
1 c Peanut butter
1/2 c Water

BITTERSWEET CHOCOLATE GLAZED PEANUT BUTTER CAKE
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.
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