CRUNCHY MILK CHOCOLATE–PEANUT BUTTER LAYER CAKE

Steps:

• Cake: Preheat oven to 350°. Butter and flour 9x13" cake pan. In a large bowl whisk the sugar flour, cocoa BP, BS & salt. In a med bowl whisk the eggs, milk, oil and van. Whisk the wet into the dry. Add the boiling water. Pour the batter (it will be thin) into the pan & bake for about 50 min, until a toothpick comes out clean. cool. Invert the cake. Working carefully, slice the cake horizontally. Reduce oven temp to 325°. filling: Trace a 9-by-13-inch rectangle onto a sheet of parchment and lay it on a large baking sheet. In a food processor, pulse the almonds with powdered sugar until finely ground. In a bowl beat the egg whites until soft peaks form. Add the sugar and beat until the whites are stiff and glossy, about 2 mins.Fold in the almond mixture. Spread the meringue on the parchment to fill the rectangle. Sprinkle the chopped peanuts on top. Bake for about 20 minutes, until lightly browned and firm. Let cool. In a bowl set in a saucepan of simmering water, heat the peanut butter with the butter and milk chocolate, stirring constantly, until smooth and melted. Remove from the heat and fold in the Rice Krispies. Spread the mixture all over the meringue rectangle. Transfer to the freezer and let cool completely. Ganache: In a medium bowl set in a saucepan of simmering water, melt the chocolate. Whisk in the cream until smooth. Remove from the heat and refrigerate for 1 hour, whisking occasionally, until thick enough to spread. Assemble the cake: Place the bottom cake layer cut side up on a large board. Spread one-third of the ganache over the cake. Invert the filling onto the cake and peel off the paper. Spread half of the remaining ganache over the filling, then top with the second cake layer. Refrigerate until firm, at least 1 hour. Using a serrated knife, trim the edges. Spread the remaining ganache over the top and sides of the cake and refrigerate to set. Cut and serve.