Chocolate-Covered Bar Filled with Cream and Peanut Caramel
Start by adding water to a rectangular glass dish until it is completely filled.Place 2 tablespoons in this glass dish, take it to the freezer and let it freeze for 12 hours.After this time has passed, unmold the ice cube and transfer it to a grill pan to shape the base.Then, place the ice cube on a stand so that it is suspended.Melt the semi-sweet chocolate and pour it over the ice cube covering it completely.Leave it in the fridge for 10 minutes, unmold it and set aside.In a large skillet over medium to low heat, add the sugar and mix until it melts completely.Add the butter and keep mixing until it has melted.Then, add the heavy cream, mix and turn off the heat.Add the roasted peanuts without skin, mix to combine and set aside.In a medium bowl, add the eggs, the sugar and beat with an electric mixer until it is foamy.Add a pinch of salt, the vegetable oil and beat again to combine.Next, add the wheat flour, the cocoa powder and beat until combined.Add the baking powder and mix gently.Transfer the batter to a baking pan lined with parchment paper.Take it 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 together very well until it thickens and stiff peaks form.In a small bowl, add the unflavored gelatin, the water and mix.Microwave it at high power for 15 seconds until it has melted.Next, add the melted semi-sweet chocolate and mix everything until smooth.Add this mixture to the whipped cream and beat again with the electric mixer to combine.Once the cake has baked, unmold it and cut it into the shape of the chocolate shell we prepared earlier then set aside.To assemble the dessert, place the caramel with peanuts we prepared earlier into the chocolate shell and spread it evenly.Add the whipped cream and spread it out until it is flat.Finally, add the cake, take the dessert to the fridge and let it chill for at least 3 hours.Serve.
Ingredientes
- 400g of Semi-Sweet Chocolate
- 150g of Sugar
- 80g of Unsalted Butter
- 120g of Heavy Cream
- 150g of Roasted Peanuts, Without Skin
Batter
- 2 Eggs
- 50g of Refined Sugar
- 1 Pinch of Salt
- 30ml of Vegetable Oil
- 2 Tablespoons of Wheat Flour
- 1 Tablespoon of Cocoa Powder
- 1 Teaspoon of Baking Powder
Cream
- 350g of Cream Cheese
- 100g of Refined Sugar
- 300ml of Whipping Cream
- 12g of Unflavored Gelatin
- 50ml of Water
- 150g of Semi-Sweet Chocolate
Modo de Fazer
Start by adding water to a rectangular glass dish until it is completely filled.
Place 2 tablespoons in this glass dish, take it to the freezer and let it freeze for 12 hours.
After this time has passed, unmold the ice cube and transfer it to a grill pan to shape the base.
Then, place the ice cube on a stand so that it is suspended.
Melt the semi-sweet chocolate and pour it over the ice cube covering it completely.
Leave it in the fridge for 10 minutes, unmold it and set aside.
In a large skillet over medium to low heat, add the sugar and mix until it melts completely.
Add the butter and keep mixing until it has melted.
Then, add the heavy cream, mix and turn off the heat.
Add the roasted peanuts without skin, mix to combine and set aside.
In a medium bowl, add the eggs, the sugar and beat with an electric mixer until it is foamy.
Add a pinch of salt, the vegetable oil and beat again to combine.
Next, add the wheat flour, the cocoa powder and beat until combined.
Add the baking powder and mix gently.
Transfer the batter to a baking pan lined with parchment paper.
Take it 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 together very well until it thickens and stiff peaks form.
In a small bowl, add the unflavored gelatin, the water and mix.
Microwave it at high power for 15 seconds until it has melted.
Next, add the melted semi-sweet chocolate and mix everything until smooth.
Add this mixture to the whipped cream and beat again with the electric mixer to combine.
Once the cake has baked, unmold it and cut it into the shape of the chocolate shell we prepared earlier then set aside.
To assemble the dessert, place the caramel with peanuts we prepared earlier into the chocolate shell and spread it evenly.
Add the whipped cream and spread it out until it is flat.
Finally, add the cake, take the dessert to the fridge and let it chill for at least 3 hours.
Serve.
