Preheat oven to 400 degrees.
In a double boiler, melt the semi-sweet chocolate and melted butter together.
Remove from the heat and stir in peanut butter until smooth.
Place the eggs in a large mixing bowl.
Beat with an electric mixer at medium speed.
Slowly add chocolate mixture to the eggs, blending well.
Continue to beat for 5 minutes until the mixture thickens slightly.
Fold the flour into the mixture.
Spray a 9 inch springform pan with nonstick spray.
Pour the batter into the pan and bake 15 minutes.
The center will be soft.
Allow the pan to cool completely.
Refrigerate overnight until firm.

Peanut Butter Sauce:
Melt the peanut butter in a small sauce pan over medium heat.
Slowly stir in condensed milk and cream.
Cook until heated through.
Ladel warm sauce over slices of torte.