Cake-Filled Chocolate Shell

Start by adding the melted chocolate at a soft consistency to the walls of a chilled glass bottle.

For this, use a piping bag and add it in small decorative shapes, forming little cones then set it aside in the refrigerator.

In a large skillet over medium to low heat, add the granulated sugar and spread it evenly,. 

When it starts to melt, stir very well until it turns into caramel.

Add the butter at room temperature and stir until fully melted.

Next, add the heavy cream and stir until fully combined.

Turn off the heat, add the roasted peanuts, stir to combine and set aside. 

In a large bowl, add the cream cheese, the powdered sugar, the whipping cream and beat everything very well with a mixer until stiff peaks form.

Now melt the milk chocolate, add the gelatin and mix.

Then add it to the mixture we just prepared and beat again with the mixer to combine.

In a medium bowl, add the eggs, the sugar and beat everything until it’s frothy.

Add the vegetable oil, the water, the cocoa powder, the wheat flour and mix.

Then add the baking powder and mix gently. 

Pour this batter into a baking pan lined with parchment paper. 

Place it in a preheated oven at 180° C (350° F) and bake for 25 minutes.

Once the cake has finished baking, use a glass to cut out pieces.

To assemble the dessert, unmold the chocolate shell onto a plate. 

Add the caramel we prepared, the cream cheese filling and the cake we cut.

Place the dessert in the refrigerator and let it chill for 3 hours.

Serve.