Crunchy Milk Chocolate-Peanut Butter Layer Cake

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.
Trace a 9-by-13-inch rectangle onto a sheet of parchment paper and lay it on a large baking sheet. In a food processor, pulse the almonds with the confectioners' sugar until they're finely ground. In a bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form. Add the granulated sugar and beat until the whites are stiff and glossy, about 2 minutes. Using a rubber spatula, 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 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.
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.