1 cup (6 ounces) semisweet chocolate chips
2 tablespoons smooth peanut butter
1 tablespoon unsalted butter
1 large egg
1/4 cup sugar
1/2 teaspoon vanilla
2 tablespoons all purpose flour
1/2 cup chopped unsalted dry roasted peanuts
vanilla ice cream as an accompaniment

Directions:
Butter and flour an 8 inch round cake pan. In a small metal bowl set over barely simmering water melt 3/4 cup of the chocolate chips, the peanut butter, and the butter, stirring until the mixture is smooth. In a bowl whisk together the egg, the sugar, and the vanilla until the mixture is foamy, whisk in the chocolate mixture and a pinch of salt, whisking until the mixture is smooth, and fold in the flour, the remaining 1/4 cup chocolate chips, and the peanuts.

Spoon the batter into the pan, spreading it evenly, and bake the torte in the middle of a preheated 350°F oven for 15 to 20 minutes, or until a tester comes out with some crumbs adhering to it. Transfer the torte to a rack, let it cool for 10 minutes, and serve it warm, cut into wedges, with the ice cream.

Makes one 8 inch torte

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