Nutella-Stuffed Shell

Start by adding the Nutella to boiling water and stir until the Nutella has completely dissolved.

Add water to a large sieve lined with plastic wrap and place two spoons. 

Place it in the freezer and leave it there until it is completely frozen.

In a medium bowl, add the melted dark chocolate and the melted white chocolate, alternating both types of chocolate.

Then, gently swirl the mixture using a bamboo skewer. 

Add the ice we prepared into the chocolate to form a shell then place it in the refrigerator.

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

When this sugar begins to melt, stir everything very well until completely melted.

Add the butter and stir until it has completely melted.

Then add the heavy cream and stir until combined. 

Add the roasted skinless peanuts and stir to incorporate. 

Remove from the skillet and set aside. 

In a medium bowl, add the eggs, the refined sugar and mix everything very well until the sugar is completely dissolved.

Add the vegetable oil, the Nutella mixture, the wheat flour and mix.

Next, add the baking powder and mix. 

Transfer everything to a baking tray lined with parchment paper. 

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

After the cake has baked, cut it to the size of the sieve we used to make the ice and set aside. 

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

Place the unflavored gelatin previously hydrated in the melted dark chocolate and mix to incorporate. 

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

To assemble the dessert, take the chocolate shell. 

Place the caramel we prepared earlier and spread it. 

Next, add the cream and spread it evenly. 

Cover it with the cake, place it in the refrigerator and let it chill for at least 1 hour.

Serve.