Chocolate layer cake: preheat oven to 170c degrees and line 3 baking trays with lightly greased baking paper.

In a mixer bowl whip eggs, sugar, salt and instant coffee at high speed for 5-6 minutes or until you get a fluffy, airy and bright cream texture.

Sift in cornstarch, cocoa powder and baking powder and fold gently until mixture is smooth.

Divide the batter between the pans evenly and flatten the top.

Bake for 8-10 minutes or until set and springy to the touch.

Cool completely at room temperature and cut each layer to a 22-24 cm round circle.

Peanut butter cream: in a bowl of mixer whip cream, peanut butter, sugar powder and stabilizer until you get a very stable cream.

Assemble the cake: place a layer of cake on a serving plate and pour over about half of the cream. Flatten evenly with a spatula.

Put over another layer of cake and press down slightly.

Pour over the remaining cream and flatten. Place the third layer and press down slightly.

Chocolate ganache: chop the chocolate and place in a bowl.

Add heavy cream and melt together in the microwave or over double-boiler until everything is melted and mixture is smooth.

Pour the chocolate ganache over the cake and let it drip a little on the sides.

Caramelized peanuts: put sugar in a small pan and form a caramel.

Add peanuts, lower the heat and cook for another 2-3 minutes until the peanuts are coated with a thin layer of caramel.

Remove from heat, and transfer the caramelized peanuts on a baking paper. Leave to cool at room temperature completely.

Chop the peanuts with a sharp knife and sprinkle over the cake.