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

Allow the pan to cool completely. Refrigerate overnight until firm. To make the sauce, melt the peanut butter in a small sauce pan over medium heat. Slowly stir in the condensed milk and half and half. Cook until heated through. Serve the torte with the warm sauce.