Cake-Filled Chocolate Bowl
Start by dipping the small fully inflated balloons into the melted chocolate forming a bowl-shape.Place them in the refrigerator and let them chill for at least 1 hour.In a large skillet over medium to low heat, add the sugar and spread it.When it starts to melt, stir everything well until it turns into caramel.Add the unsalted butter and stir until it melts.Then add the whipping cream and stir until fully combined.Add the roasted skinless peanuts and stir again to incorporate.Remove from the skillet and set aside.In a medium bowl, add the eggs, the sugar, the vegetable oil and beat everything very well.Add the wheat flour, the vanilla extract, the water and mix until fully combined.Finally, add the baking powder and mix once more.Transfer it to a baking tray lined with nonstick parchment paper.Take it to a preheated oven at 180° C (350° F) and bake for 20 minutes.After the cake has baked, cut it into cubes and set aside.In a large bowl, add the cream cheese, the sugar, the whipping crea and beat everything very well until it turns into whipped cream.Add the cocoa powder or the melted chocolate and beat again to incorporate.To assemble the dessert, pop the balloons and remove them from the chocolate bowls.Add the cake we prepared, the whipped cream and the caramel.Place them in the refrigerator and let them chill for another hour.Serve.
Ingredientes
- 4 Small Balloons
- 500g of Melted Chocolate
- 1 Cup of Sugar
- 1 Cup of Sugar
- 50g of Unsalted Butter
- 200ml of Whipping Cream
- 200g of Roasted Skinless Peanuts
Cake Batter
- 3 Eggs
- 50g of Sugar
- 1 Drizzle of Vegetable Oil
- 150g of Wheat Flour
- 1 Teaspoon of Vanilla Extract
- 100ml of Water
- 1 Teaspoon of Baking Powder
Whipped Cream
- 200g of Cream Cheese
- 100g of Powdered Sugar
- 300ml of Whipping Cream
- 100g of Melted Chocolate or
- 4 Tablespoons of Cocoa Powder
Modo de Fazer
Start by dipping the small fully inflated balloons into the melted chocolate forming a bowl-shape.
Place them in the refrigerator and let them chill for at least 1 hour.
In a large skillet over medium to low heat, add the sugar and spread it.
When it starts to melt, stir everything well until it turns into caramel.
Add the unsalted butter and stir until it melts.
Then add the whipping cream and stir until fully combined.
Add the roasted skinless peanuts and stir again to incorporate.
Remove from the skillet and set aside.
In a medium bowl, add the eggs, the sugar, the vegetable oil and beat everything very well.
Add the wheat flour, the vanilla extract, the water and mix until fully combined.
Finally, add the baking powder and mix once more.
Transfer it to a baking tray lined with nonstick parchment paper.
Take it to a preheated oven at 180° C (350° F) and bake for 20 minutes.
After the cake has baked, cut it into cubes and set aside.
In a large bowl, add the cream cheese, the sugar, the whipping crea and beat everything very well until it turns into whipped cream.
Add the cocoa powder or the melted chocolate and beat again to incorporate.
To assemble the dessert, pop the balloons and remove them from the chocolate bowls.
Add the cake we prepared, the whipped cream and the caramel.
Place them in the refrigerator and let them chill for another hour.
Serve.
