Think of it as a Reese's in cake form
1/4 cup egg whites 6 tablespoons chilled unsalted butter, cut into 1/4-inch cubes1/4 cup chopped unsalted, dry-roasted peanutsPreheat oven to 350°. Coat bottom and sides of 8x8x2-inch pan with nonstick spray; line bottom of pan with parchment paper. Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top.
Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut butter buttercream over top. Garnish with chopped chocolate and peanuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.Nathaniel Meads formerly of Fritz Pastry for Metropolis Coffee Company in Chicago IL
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