Ingredients

• 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
• Pinch of salt
• 2 tablespoons all purpose flour
• 1/2 cup chopped unsalted dry roasted peanuts
• Vanilla ice cream

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Instructions

1. 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, peanut butter, and the butter, stirring until the mixture is smooth. In a bowl, whisk together the egg, sugar, and 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, 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 degree oven for 15 minutes 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.;