Chocolate Bowl Stuffed with Cream and Peanut Caramel
Start by wrapping a medium bowl in aluminum foil.In another medium bowl, add the dark chocolate.Microwave it at maximum power in 30-second intervals, always mixing between the breaks until the chocolate is completely melted.Then, add the vegetable oil and mix until combined.Transfer everything to a piping bag and spread it all over the bowl wrapped in aluminum foil.Take it to the fridge and let it chill for 30 minutes.In a medium bowl, add 2 eggs, the sugar, the oil and beat until foamy.Add the wheat flour, the cocoa powder, the baking powder and mix everything very well with a whisk.Transfer this batter to a medium baking pan lined with non-stick paper and spread it well.Take it to a preheated oven at 180° C (350° F) and bake for 15 minutes.In a large skillet over medium to low heat, add the refined sugar and spread it well.When it starts to melt, mix nonstop until the sugar melts completely.Add the unsalted butter at room temperature and mix until the butter melts completely.Next, turn off the heat, add the whipping cream and mix until combined.Add the chopped roasted peanuts and mix until combined.Transfer to a bowl and store it in the fridge.In a large bowl, add the cream cheese, the sugar, the whipping cream and beat everything until stiff peaks form.In a small bowl, add the unflavored gelatin, the water and mix to combine.Microwave it for 15 seconds and mix until melted.Add this hydrated gelatin to the melted milk chocolate and mix until combined.Then, add it to the whipped cream and beat again until smooth.After the cake has baked through, unmold it, cut its edges to the size of the bowl on which we prepared the chocolate mold and set aside.To assemble the dessert, first unmold the chocolate bowl.Fill it with the peanut caramel we prepared and spread it evenly.Then, add all the cream, spread it well and finally, cover everything with the cake.Take the dessert to the fridge and let it chill for at least 3 hours.Serve.
Ingredientes
- Aluminum Foil
- 300g of Dark Chocolate
- 30ml of Vegetable Oil
Batter
- 2 Eggs
- 50g of Sugar
- 30ml of Vegetable Oil
- 55g of Wheat Flour
- 25g of Cocoa Powder
- 1 Teaspoon of Baking Powder
Caramel
- 220g of Refined Sugar
- 90g of Unsalted Butter
- 125ml of Whipping Cream
- 150g of Chopped Roasted peanuts
Cream
- 400g of Cream Cheese
- 100g of Refined Sugar
- 500ml of Whipping Cream
- 20g of Unflavored Gelatin
- 70ml of Water
- 100g of Melted Milk Chocolate
Modo de Fazer
Start by wrapping a medium bowl in aluminum foil.
In another medium bowl, add the dark chocolate.
Microwave it at maximum power in 30-second intervals, always mixing between the breaks until the chocolate is completely melted.
Then, add the vegetable oil and mix until combined.
Transfer everything to a piping bag and spread it all over the bowl wrapped in aluminum foil.
Take it to the fridge and let it chill for 30 minutes.
In a medium bowl, add 2 eggs, the sugar, the oil and beat until foamy.
Add the wheat flour, the cocoa powder, the baking powder and mix everything very well with a whisk.
Transfer this batter to a medium baking pan lined with non-stick paper and spread it well.
Take it to a preheated oven at 180° C (350° F) and bake for 15 minutes.
In a large skillet over medium to low heat, add the refined sugar and spread it well.
When it starts to melt, mix nonstop until the sugar melts completely.
Add the unsalted butter at room temperature and mix until the butter melts completely.
Next, turn off the heat, add the whipping cream and mix until combined.
Add the chopped roasted peanuts and mix until combined.
Transfer to a bowl and store it in the fridge.
In a large bowl, add the cream cheese, the sugar, the whipping cream and beat everything until stiff peaks form.
In a small bowl, add the unflavored gelatin, the water and mix to combine.
Microwave it for 15 seconds and mix until melted.
Add this hydrated gelatin to the melted milk chocolate and mix until combined.
Then, add it to the whipped cream and beat again until smooth.
After the cake has baked through, unmold it, cut its edges to the size of the bowl on which we prepared the chocolate mold and set aside.
To assemble the dessert, first unmold the chocolate bowl.
Fill it with the peanut caramel we prepared and spread it evenly.
Then, add all the cream, spread it well and finally, cover everything with the cake.
Take the dessert to the fridge and let it chill for at least 3 hours.
Serve.
