Chocolate Dessert
In a medium bowl, add the semi-sweet chocolate and the vegetable oil.Place it in the microwave and melt it in 30-second intervals, always stirring in between until fully melted.Add the roasted crushed peanuts and mix to combine.Transfer to a baking tray and spread it out.Next, dip a plastic bag into the chocolate and transfer this bag to a plate.Fill the bag with a few ice cubes, take it to the fridge and let it chill for 30 minutes.In a medium bowl, add the egg yolks, the refined sugar, the salt and mix.Add the vegetable oil, the milk, the vanilla essence and mix again.Next, add the wheat flour, the cocoa powder, mix everything very well and set aside.In a medium bowl, add the egg whites and using an electric mixer, beat until stiff peaks form.Transfer the whipped egg whites to the mixture we prepared earlier and mix everything very well.Add the baking powder and mix gently.Transfer to a baking pan lined with parchment paper and spread it out.Take it to a preheated oven at 180° C (350° F) and bake for 25 minutes.In a large bowl, add the cream cheese, the dulce de leche, the whipping cream and beat all these ingredients very well with an electric mixer.Add the crushed peanuts and mix again with a spatula.Once the cake has baked, cut its center into the shape of the chocolate shell we prepared earlier, then cut the rest of the cake into small squares.Now, let’s assemble the dessert into the chocolate shell.Add half of the cream we prepared, the pieces of cake cut into small squares and the remaining cream.Close it with the piece of cake cut into the shape of the chocolate shell.Take it to the fridge and let it chill for 2 hours.Serve.
Ingredientes
- 200g of Semi-Sweet Chocolate
- 40ml of Vegetable Oil
- 200g of Crushed Roasted Peanuts
- 1 Plastic Bag
- Ice Cubes
Batter
- 4 Egg Yolks
- 100g of Refined Sugar
- 1 Pinch of Salt
- 50ml of Vegetable Oil
- 50ml of Milk
- 1 Teaspoon of Vanilla Essence
- 80g of Wheat Flour
- 40g of Cocoa Powder
- 50g of Crushed Peanuts
- 4 Egg Whites
- 1 Teaspoon of Baking Powder
Cream
- 300g of Cream Cheese
- 2 Tablespoons Dulce de Leche
- 400ml of Whipping Cream
Modo de Fazer
In a medium bowl, add the semi-sweet chocolate and the vegetable oil.
Place it in the microwave and melt it in 30-second intervals, always stirring in between until fully melted.
Add the roasted crushed peanuts and mix to combine.
Transfer to a baking tray and spread it out.
Next, dip a plastic bag into the chocolate and transfer this bag to a plate.
Fill the bag with a few ice cubes, take it to the fridge and let it chill for 30 minutes.
In a medium bowl, add the egg yolks, the refined sugar, the salt and mix.
Add the vegetable oil, the milk, the vanilla essence and mix again.
Next, add the wheat flour, the cocoa powder, mix everything very well and set aside.
In a medium bowl, add the egg whites and using an electric mixer, beat until stiff peaks form.
Transfer the whipped egg whites to the mixture we prepared earlier and mix everything very well.
Add the baking powder and mix gently.
Transfer to a baking pan lined with parchment paper and spread it out.
Take it to a preheated oven at 180° C (350° F) and bake for 25 minutes.
In a large bowl, add the cream cheese, the dulce de leche, the whipping cream and beat all these ingredients very well with an electric mixer.
Add the crushed peanuts and mix again with a spatula.
Once the cake has baked, cut its center into the shape of the chocolate shell we prepared earlier, then cut the rest of the cake into small squares.
Now, let’s assemble the dessert into the chocolate shell.
Add half of the cream we prepared, the pieces of cake cut into small squares and the remaining cream.
Close it with the piece of cake cut into the shape of the chocolate shell.
Take it to the fridge and let it chill for 2 hours.
Serve.
