Chocolate Peanut Shell

Start by placing 2 tablespoons into a can and add enough water to fill the can. 

Place it in the freezer and let it freeze overnight.

After this time has passed, in a medium bowl, add the milk chocolate and the vegetable oil. 

Microwave it at maximum power in 30-second intervals, always stirring between the breaks until the chocolate is completely melted.  

Add the crushed peanuts and mix. 

Then, remove the ice cube from the can and place it on a rack so it stands upright. 

Pour the melted chocolate over the ice cube, place it in the refrigerator, let it chill for 5 minutes and unmold it. 

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

Stir everything very well until it turns into caramel, add the butter and stir again until completely melted.

Add the whipping cream and stir until well combined.

Then, add the roasted shelled peanuts and mix to combine.

Remove the caramel from the skillet and let it cool until it reaches room temperature.

In a medium bowl, add the eggs, the sugar and whisk everything very well until frothy.

Add the vegetable oil, the cocoa powder, the wheat flour and whisk again until smooth.

Then, add the baking powder and whisk gently to combine.

Transfer this batter to a baking pan lined with parchment paper and spread it. 

Take it to a preheated oven at 180° C (350° F) and bake for 20 minutes. 

In a large bowl, add the cream cheese, the sugar, the whipping cream and beat until it reaches stiff peaks.

Add the unflavored gelatin previously hydrated to the melted milk chocolate and mix. 

Next, add it to the mixture we prepared and beat again to combine.

After the cake has baked, cut it using the can as a mold.

To assemble the dessert, take the chocolate shell.

Fill it with the caramel we prepared, then add the cream and finish by topping it with the cake.

Place the dessert in the refrigerator and chill for at least 2 hours.

Serve.