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 peanutsaround top edge of cake. THE DESSERT SHOW SHOW#DS3216 ----