Chocolate Shell Filled with 2 Creams

Start by placing the milk chocolate into a plastic mold and break it into pieces. 

Place the plastic mold in the microwave and heat at maximum power in 30-second intervals, always stirring between each interval until fully melted.

Next, dip the ice cube into the melted chocolate forming a chocolate shell.

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

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

Add the unsalted butter and stir. 

Then add the heavy cream and stir once again. 

Add the roasted skinless peanuts and stir once more to incorporate.

In a medium bowl, add the eggs, the sugar and beat until the sugar is dissolved.

Add the vegetable oil, the milk, the wheat flour, the chocolate powder and mix again until it becomes a smooth and even batter

Then add the baking powder and mix once more to incorporate. 

Transfer it to a baking tray lined with parchment paper.

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

In a large bowl, add the cream cheese, the refined sugar, the whipping cream and beat everything very well until it reaches a whipped cream consistency.

Then divide this cream into 2 equal portions.

To one of them, add the melted milk chocolate and mix to incorporate.

To assemble the dessert, take the chocolate shell.

Add the peanut caramel and spread it evenly.

Then, add the chocolate whipped cream and spread it evenly.

Place it in the refrigerator and let it chill for 30 minutes.

After this time has passed, add the whipped cream we prepared and spread it evenly.

Next, cover everything with the cake, place the dessert in the refrigerator and let it chill for at least 3 hours.   

Serve.