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1
Make the cake: Preheat the oven to 350u00b0.
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2
Butter and flour a 9-by-13-inch cake pan.
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3
In a large bowl, whisk the sugar, flour, cocoa, baking powder, baking soda and salt.
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4
In a medium bowl, whisk the eggs, milk, oil and vanilla.
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5
Whisk the wet ingredients into the dry ingredients.
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6
Whisk in the boiling water.
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7
Pour the batter (it will be thin) into the prepared pan and bake for about 50 minutes, until a toothpick inserted in the center comes out clean. Let cool.
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8
Invert the cake onto a work surface.
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9
Working carefully, slice the cake horizontally.
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10
Reduce the oven temperature to 325u00b0.
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11
Make the filling: Trace a 9-by-13-inch rectangle onto a sheet of parchment paper and lay it on a large baking sheet.
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12
In a food processor, pulse the almonds with the confectioners' sugar until they're finely ground.
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13
In a bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form.
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14
Add the granulated sugar and beat until the whites are stiff and glossy, about 2 minutes.
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15
Using a rubber spatula, fold in the almond mixture.
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16
Spread the meringue on the parchment to fill the rectangle.
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17
Sprinkle the chopped peanuts on top.
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18
Bake for about 20 minutes, until lightly browned and firm. Let cool.
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19
In a medium bowl set in a saucepan of simmering water, heat the peanut butter with the butter and milk chocolate, stirring constantly, until smooth and melted.
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20
Remove from the heat and fold in the Rice Krispies.
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21
Spread the mixture all over the meringue rectangle.
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22
Transfer to the freezer and let cool completely.
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23
Make the ganache: In a medium bowl set in a saucepan of simmering water, melt the chocolate.
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24
Whisk in the cream until smooth.
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25
Remove from the heat and refrigerate for 1 hour, whisking occasionally, until thick enough to spread.
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26
Assemble the cake: Place the bottom cake layer cut side up on a large board.
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27
Spread one-third of the ganache over the cake.
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28
Invert the filling onto the cake and peel off the paper.
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29
Spread half of the remaining ganache over the filling, then top with the second cake layer.
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30
Refrigerate until firm, at least 1 hour.
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31
Using a serrated knife, trim the edges.
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32
Spread the remaining ganache over the top and sides of the cake and refrigerate to set.
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33
Cut and serve.
