Peanut Haystacks

• 1 Tbsp. peanut butter
• 1 c. dry roasted peanuts
• 1 (3 oz.) can chow mein noodles
• 1 (6 oz.) pkg. butterscotch chips
• 4 oz. bittersweet chocolate
• 1 tsp. vanilla
• 1 Tbsp. very strong coffee
• 1 Tbsp. brandy (optional)
• 6 Tbsp. butter
• 1/2 c. sugar
• 1/2 c. ground almonds
• 3 large egg yolks
• 3 large egg whites

1. Preheat oven to 300u0b0.
2. Butter an 8-inch spring-form pan.
3. In heavy saucepan over low heat, melt chocolate with vanilla and coffee (and brandy).
4. Add butter, sugar and almonds; heat mixture until butter melts.
5. Remove pan from the heat.
6. Beat egg yolks and stir into chocolate mixture.
7. Whip egg whites just until stiff and fold into chocolate mixture.
8. Turn batter into pan and bake in the middle of the oven for 45 minutes.
9. The cake will have some cracks in the top and a tester won't come out clean.
10. Cool completely on a rack and remove the side of the pan.

peanut butter, peanuts, mein noodles, butterscotch chips, bittersweet chocolate, vanilla, coffee, brandy, butter, sugar, ground almonds, egg yolks, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=826511 (may not work)