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1
Preheat the oven to 350 F. Butter 2 (8-inch) circular pans and line with parchment paper.
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2
In a medium bowl combine the 1 cup melted butter and cocoa and stir until the cocoa is dissolved.
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3
Add the sugar, 1/4 cup at a time, and mix well.
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4
Add the eggs, 1 at a time, and mix until incorporated.
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5
Stir in the vanilla, flour and salt and combine until the flour is no longer visible.
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6
Fold in the chopped peanut butter cups and divide the mixture between the pans.
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7
Bake for approximately 25 minutes, then remove from the oven and set aside to cool.
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8
Run a knife around the edge of each pan and turn out onto a work surface.
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9
Put 1 cake layer on a cake plate or a round platter.
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10
Spread the 1/4 cup of peanut butter over the first layer and top with the second layer.
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11
In a bowl, combine the remaining 2 tablespoons of peanut butter, the confectioners' sugar and water until a glaze forms.
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12
Add more water, if needed, to achieve desired glaze consistency.
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13
Pour the glaze on top of the torte, spreading it out with a small knife allowing it to drip over the sides.
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14
Melt the chocolate chips in a double boiler and drizzle over the glaze.
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15
Cut into slices and serve.
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16
A viewer, who may not be a professional cook, provided this recipe.
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17
The Food Network Kitchens chefs cannot make representation as to the results.
