Chocolate Boat with Filling

Start by dipping the plastic bags into the melted milk chocolate.

Transfer them to a large tray, add the ice cubes into the bags and set aside.

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

Once this sugar begins to melt, stir everything very well until it is completely melted.

Add the butter and stir until fully melted.

Next, add the heavy cream and stir until combined.

Add the roasted skinless peanuts and stir again to combine.

Remove from the skillet and set aside. 

In a medium bowl, add the eggs, the sugar and mix. 

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

Then add the baking powder and mix to incorporate. 

Transfer everything to a baking tray lined with parchment paper. 

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

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

Pour the gelatin that has been dissolved in water into the melted dark chocolate and mix to combine.

Then, add it to the whipped cream we prepared and beat again. 

After the cake has baked, cut it into cubes. 

To assemble the dessert, take the chocolate shell we prepared. 

Add the cake, the cream and spread it evenly. 

Finally, add the caramel and spread it. 

Place it in the refrigerator and chill for at least 1 hour.

Serve.