Chocolate Peanut Butter Tort

Prepare the dough: in a medium bowl, combine the flour, peanut butter, and chocolate

Mix with your fingertips until well combined

Add the ice-cold water and mix until just combined

Form a ball with the dough and wrap it in plastic wrap

Let it rest in the refrigerator for at least 15 minutes

Preheat the oven to 350°F (180°C)

Grease a 9-inch springform pan and dust it with flour

Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch

Place it in the prepared pan and trim the edges

Poke holes all over the top of the dough with a fork

Cover the pan with four overlapping sheets of aluminum foil and bake for about 20 minutes, or until the crust is golden brown

Remove from the oven and let cool completely

For the filling: in a medium saucepan, melt the chocolate and peanut butter over low heat, stirring occasionally

Let it cool slightly

In a separate bowl, beat the eggs until well combined

Add the peanut butter and mix until smooth

Add the flour, salt, and baking soda to the egg mixture and mix until just combined

Pour in the melted chocolate mixture and mix until smooth

Pour into the cooled cake pan and spread evenly

Bake for about 35 minutes, or until the filling is set and the edges are slightly puffed

Let cool completely

Cover with plastic wrap and refrigerate at least 2 hours before serving

Cut into slices and serve.