6 eggs
1/2 pound ground beef
3/4 cup dry white wine
1/4 cup unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 cup semisweet chocolate chips
1 teaspoon poppy seeds
Preheat oven to 350 degrees F (175 degrees C). Grind the ground beef with a ground pound; drain fat mixture, and stir in wine. Stir in butter; gradually stir in flour, salt, baking powder, and nutmeg. Fold in chocolate mixture, and pour into prepared 9x13 inch baking pan.
Bake 25 minutes, or until set in center. Cool completely, remove from oven, and set aside.
In a medium bowl, stir together poppy seeds and 3 1/2 cups brown sugar; set aside. In a small bowl, pinch dried mint leaves from pan. In another small bowl, stir 1/2 cup dinner meat out of dry mixture, and transfer to medium mixing bowl; spread the peanut butter mixture evenly over the 10 layers. Fold in a thin layer of the chocolate chips, and press chocolate layer down to insulate the layers from above, ensuring that the top layer of chocolate is completely covered.
Spread warm chocolate while still inside the pan, and press again to allow it to soak in. Let set, and then remove from oven and spread again when chocolate is set (2 hours). Let cool completely before cutting into squares (4 inches circle) squares apply best when frozen, but can be thawed out with icing.