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1
To make Chocolate Crunchy Cornflake Layer: Assemble 9x23/4-inch nonstick springform pan with bottom insert turned over so lip of insert is facing down.
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2
Place 4 cups cornflakes and chopped peanuts in large bowl, and set aside.
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3
Melt semisweet chocolate and butter together over low heat.
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4
Pour mixture over cornflakes and peanuts.
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5
Use rubber spatula to stir ingredients until coated; the cornflakes will crush in the process.
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6
Transfer mixture to springform pan.
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7
Firmly and evenly spread to inside edges using rubber spatula.
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8
Refrigerate.
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9
To make Chocolate, Peanut and Grape Layer: Place semisweet chocolate in medium bowl.
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10
Heat heavy cream, butter and sugar in saucepan over medium-high heat.
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11
When hot, stir to dissolve sugar.
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12
Bring to a boil.
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13
Pour boiling cream over chopped chocolate.
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14
Set aside for 5 minutes, then stir with whisk until smooth.
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15
Add grapes and 1 cup peanuts, and stir to combine.
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16
Pour mixture over cornflake layer, spreading evenly.
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17
Sprinkle remaining peanuts over surface.
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18
Refrigerate for 12 hours before cutting.
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19
To serve, cut around inside edge of pan with thin-bladed paring knife, then release springform sides.
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20
Heat blade of serrated knife under hot running water, and wipe blade dry before cutting each slice.
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21
Keep slices at room temperature for 20 to 30 minutes before serving.
