Instructions: For the cake: Butter a 10-inch springform pan. Preheat oven to 350 degrees.

In a heavy pan, combine chocolate, butter, peanut butter and sugar. Place over low heat, stirring occasionally, until chocolate and butter are melted.

Remove from heat and cool slightly.

Combine cognac and cornstarch in a small bowl and stir until smooth. Whisk eggs briefly in a large bowl. Add cognac mixture and beat to combine. Add about a fourth of the warm chocolate mixture, beating vigorously to prevent the eggs from cooking. Add remaining chocolate mixture and beat until smooth and slightly thickened, about 50 strokes.

Pour into springform pan. Bake at 350 degrees for 20 to 30 minutes, just until set. Remove from oven and cool completely.

For the icing: Heat cream almost to a boil in the microwave. Place butter and chocolate in a medium bowl. Pour hot cream over chocolate and butter and let stand for 5 minutes. Beat with a spoon until smooth.

Run a knife around edge of pan to loosen cake. Remove sides of springform pan. Place cake on a wire rack and place the rack in a large shallow pan.

Pour icing over cake, allowing it to drip down the sides to completely cover top and sides of cake. Let stand until icing is firm. Chill. Remove from refrigerator 30 minutes before serving. Cut into small pieces to serve.

Serves 10.

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