Bittersweet Chocolate Peanut Butter Cake

8 ounces bittersweet chocolate, chopped
1/2 cup unsalted butter, cut into pieces
3/4 cup sugar
2 tablespoons creamy peanut butter
3 large eggs; lightly beaten room temperature
1/2 cup all-purpose flour
1/3 cup salted dry roasted peanuts, finely chopped

Glaze:
6 ounces bittersweet chocolate, chopped
1/4 cup unsalted butter, cut into pieces
1 tablespoon light corn syrup
1/2 cup heavy cream
Chopped salted peanuts

Topping:
1 cup peanut butter
1/2 cup water


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 peanuts around top edge of cake.