Instructions

• Preheat the oven to 350°F. Butter two 8-inch round pans and line the bottoms with parchment paper; butter the parchment.
• In a medium bowl whisk together 1 cup melted butter and 1 cup unsweetened cocoa powder until the cocoa is dissolved and the mixture is smooth.
• Add 2 cups sugar and stir until combined. Add 4 eggs one at a time, mixing after each egg until incorporated. Stir in 1 tablespoon pure vanilla extract.
• Add 1 cup all-purpose flour and 1/2 teaspoon kosher salt; stir or fold until the flour is no longer visible. Fold in 10 chopped Reese's Cups.
• Divide the batter evenly between the prepared pans and smooth the tops. Bake about 25 minutes, or until the centers are set and a toothpick inserted near the center comes out with moist crumbs but not wet batter.
• Remove the pans from the oven and let the cakes cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert the cakes onto the rack, peel off the parchment, and let the cakes cool completely.
• Place one cooled cake layer on a cake plate or serving platter. Heat 1/4 cup peanut butter in the microwave in 10-second intervals, stirring between intervals, until spreadable. Spread the warmed 1/4 cup peanut butter evenly over the first layer, then top with the second cake layer.
• In a bowl combine the remaining 3 tablespoons peanut butter, 1/4 cup confectioners' sugar, 1/2 teaspoon pure vanilla extract, and 1/2 cup heavy cream. Whisk until smooth; add more heavy cream, if needed, to reach a pourable glaze consistency.
• Pour the glaze over the top of the torte and use a small knife to spread it, allowing the glaze to drip down the sides.
• Melt 1/2 cup semisweet chocolate chips in a double boiler, stirring until smooth. Drizzle the melted chocolate over the glazed torte.
• Let the glaze and chocolate set briefly before slicing. Cut into slices and serve.