For the chocolate cake, first preheat the oven to 160 °C. Line the bottom of the springform pan with baking paper, butter the edges and wrap the outside with aluminum foil.
Melt the chocolate butter and peanut butter over a water bath. Beat the eggs for five minutes until the mixture has doubled in size. Then remove the chocolate mixture from the heat, let cool slightly and add the eggs.
Mix well and pour into the springform pan. Place the springform pan in a baking dish and cover with warm water. Bake for about 25 minutes and let cool for 10 minutes with the oven door open.
Then melt the remaining 80 g of chocolate with the whipped cream. Also melt the remaining peanut butter (75 g). Then pour the chocolate over the cake first.
Put the melted peanut butter in a piping bag and pipe thin lines over the cake. Form circle patterns with a wooden skewer and let cool well.