Mini Chocolate Cakes with Peanuts

Start by adding enough water to fill the cream cheese tub. 

Add a fork, place it in the freezer and let it freeze for 4 hours.

Then, add the crushed roasted peanuts to the melted semi-sweet chocolate and mix. 

Unmold the ice, place it on a stand, pour the chocolate all over it and set it aside. 

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

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

Add the unsalted butter at room temperature and stir until it is completely melted.

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

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

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

Now, melt the milk chocolate and set aside. 

In a small bowl, add the unflavored gelatin, the water and mix until fully hydrated.

Place it in the microwave and heat on high for 15 seconds to melt the gelatin.

Then, add this gelatin to the bowl with the chocolate and mix until combined.

Add it to the creamy mixture we just prepared and beat again with the mixer to incorporate.

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

Add the wheat flour, the cocoa powder, the water and mix everything very well until combined.

Then, add the vegetable oil, the baking powder and mix everything gently once more.

Pour this batter into a baking pan lined with non-stick paper.

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

After the cake has baked, unmold it onto a plate and cut it in the shape of the cream cheese tub. 

To assemble the dessert, let’s fill the chocolate shell we made. 

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

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

Serve.