Chocolate Shell Cake Filled with Caramel and Cream

Start by adding the melted chocolate to the lid of a plastic cake container. 

Spread the chocolate well, forming a thin shell then set it aside in the fridge. 

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

When this sugar starts to melt, stir very well until it completely melts and turns into caramel. 

Add the unsalted butter and stir until the butter melts.

Next, add the heavy cream and continue stirring until smooth and well combined.

Turn off the heat, add the roasted, skinless peanuts, mix to combine and set aside.

In a medium bowl, add the eggs, the sugar and beat well until combined. 

Add the vegetable oil, the wheat flour, the cocoa powder and mix everything very well.

Then, add the baking powder and mix gently once more.

Transfer this batter to a round baking pan lined with non-stick baking paper. 

Take it to a preheated oven at 180° C (350° F) and bake for 20 minutes. 

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

Add the unflavored gelatin hydrated in the semi-sweet chocolate and mix until smooth and well combined.

Then, add this mixture to the whipped cream we prepared and beat very well again. 

To assemble the dessert, fill the chocolate shell with the caramel we prepared earlier, then add the whipped cream and spread it out evenly.

Finish with the cake, take the dessert to the fridge and let it chill for at least 3 hours.

Serve.