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.
      THE DESSERT SHOW  SHOW#DS3216
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