Cream Caramel-Filled Mixed Chocolate Shell

Start by drizzling the melted semisweet chocolate and the melted white chocolate over a large metal sieve, alternating the layers. 

Place it in the refrigerator and chill for 30 minutes. 

In a large bowl, add the sugar, the whipping cream and whip until it becomes whipped cream.

Add the cocoa powder and whip again to incorporate.

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

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

Add the butter and stir until melted.

Then, add the heavy cream and stir. 

Add the roasted skinless peanuts and stir again to incorporate. 

Remove from the heat and set aside. 

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

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

Then add the baking powder and mix again to incorporate. 

Transfer to a large baking pan lined with nonstick parchment paper and spread it.

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

After the cake has baked, to assemble the dessert take the chocolate shell we prepared. 

Add the peanut caramel and spread it evenly.

Then, add the whipped cream, spread it evenly and cover with the cake we baked.

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

Serve.