Chocolate Layer Cake with Peanut Butter

For the cake: In a bowl, beat the yolks with the sugar and amaretto until thick. Melt the chocolate and cool slightly. Stir into the egg yolk mixture.

In another bowl beat the egg white until stiff. Continue beating while adding the sugar 1 spoonful at a time until very stiff and glossy. 

Stir the peanuts into the egg yolk mixture. Stir in the flour. Gently fold the egg whites into the egg yolk mixture until thoroughly combined.

Pour batter into a parchment-lined springform pan and smooth top. Bake on the lowest rack of a 180°C (approximately 350°F) oven until an inserted toothpick comes out clean, about 30 minutes. Remove from the oven, remove springform pan rim and allow the cake to cool completely on a rack.

For the cream: In a bowl, beat the cream with the whipped cream stabilizer and powdered sugar until stiff. In another bowl, stir the peanut butter with 1-2 spoons of the cream mixture until soft. Gently fold the remaining cream into the peanut butter mixture. 

For assembling: Slice the cake horizontally into 6 layers. Spread 5 layers with the cream and stack. Place the remaining layer of cake on top and press gently to adhere. Refrigerate until set.