Chocolate Cups Filled with Cream and Peanut Caramel

Start by cutting the cans of soda and cut off their tops. 

Fill these cans with water, take them to the freezer and let them chill for 4 hours.

When this time is almost up, in a large saucepan over medium to low heat, add the butter. 

Add the Coca Cola, the powdered sugar, the milk chocolate and mix everything very well until combined. 

Then, add the water to the cornstarch and mix until the starch dissolves. 

Add this mixture to the pan and mix very well to combine.

Remove from the heat, transfer it to a bowl and let it cool until it reaches room temperature.

In a large skillet over medium to low heat, add the granulated sugar, spread it well, and as it starts to melt, mix very well until it turns into caramel.

Add the butter at room temperature and mix until completely melted.

Then, add the heavy cream, mix until combined and turn off the heat. 

Add the roasted peanuts and mix until combined. 

Transfer everything to a small bowl and set aside until cool.

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

Melt the milk chocolate and set aside. 

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

Microwave at maximum power for 15 seconds to melt the gelatin.

Transfer this gelatin to the bowl with the melted chocolate and mix until combined. 

Next, add it to the whipped cream mixture we just prepared, beat again with the mixer to combine and set aside. 

In a medium bowl, add the eggs, the salt, the powdered sugar and beat everything until foamy.

Add the wheat flour, the cocoa powder, the Coca Cola, the vanilla essence and mix everything very well until combined. 

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

Transfer this batter to a baking pan lined with parchment paper. 

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

After the chocolate cream has cooled, add the crushed peanuts, mix well to combine and set aside.

Then, remove the ice cubes from the cans, place them on a rack or on an oven rack with a plate underneath. 

Pour the chocolate cream we prepared over the ice cubes, take to the freezer and chill for another 30 minutes.

After the cake has baked through, unmold it onto a plate and, using 1 of the cans we used to make the ice cubes, cut out small circles and set aside.

Now that the chocolate cups are ready, let's assemble the dessert. 

First, fill each can with a layer of the caramel we prepared earlier, then add the cream cheese mixture, 1 circle of chocolate cake and repeat this process 1 more time.

Take everything to the fridge and chill for at least 3 hours.

Serve.