Chocolate Shell Cake with Nutella
In a medium bowl, add the milk chocolate and the vegetable oil.Microwave it in 30-second intervals, always stirring between the breaks until the chocolate is fully melted.Add the crushed peanuts and mix until well combined.Once that’s done, dip the edges of a well-chilled glass dish into this melted chocolate, in the shape of an arch.Place it in the refrigerator and let it chill for 5 minutes.After this time has passed, unmold it onto a piece of parchment paper.Add the remaining chocolate in the center, spread it evenly and set it aside in the refrigerator.In a skillet over medium to low heat, add the sugar and once the sugar starts to melt, stir with a spatula until the sugar is completely melted.Add the butter and stir until it melts.Next, add the heavy cream and stir very well until it forms a caramel.Add the skinless peanuts, stir until the peanuts are fully coated in the caramel and set it aside.In a medium bowl, add the eggs, the sugar and with the help of an electric mixer, beat very well.Add the vegetable oil, the wheat flour, the cocoa powder and beat again until well combined.Next, add the baking powder and gently mix until the baking powder is completely dissolved.Transfer the batter to a baking dish lined with parchment paper and greased with margarine and spread it.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 powdered sugar, the whipping cream and using an electric mixer, beat very well until it reaches whipped cream consistency.Add the hazelnut cream and beat again until well combined.To assemble the dessert, add all the caramel we prepared into the chocolate shell and spread it out evenly.Add the whipped cream and spread it evenly.Finally, add the cake we baked.Place the dessert in the refrigerator and let it chill for 2 hours.If you like, finish with melted chocolate.Serve.
Ingredientes
- 300g of Milk Chocolate
- 50ml of Vegetable Oil
- 150g of Crushed Peanuts
- 100g of Granulated Sugar
- 60g of Unsalted Butter
- 200ml of Heavy Cream
- 100g of Skinless Peanuts
Batter
- 2 Eggs
- 50g of Sugar
- 30ml of Vegetable Oil
- 80g of Wheat Flour
- 30g of Cocoa Powder
- 1 Teaspoon of Baking Powder
Whipped Cream
- 300g of Cream Cheese
- 100g of Powdered Sugar
- 300ml of Whipping Cream
- 3 Tablespoons of Hazelnut Cream
Modo de Fazer
In a medium bowl, add the milk chocolate and the vegetable oil.
Microwave it in 30-second intervals, always stirring between the breaks until the chocolate is fully melted.
Add the crushed peanuts and mix until well combined.
Once that’s done, dip the edges of a well-chilled glass dish into this melted chocolate, in the shape of an arch.
Place it in the refrigerator and let it chill for 5 minutes.
After this time has passed, unmold it onto a piece of parchment paper.
Add the remaining chocolate in the center, spread it evenly and set it aside in the refrigerator.
In a skillet over medium to low heat, add the sugar and once the sugar starts to melt, stir with a spatula until the sugar is completely melted.
Add the butter and stir until it melts.
Next, add the heavy cream and stir very well until it forms a caramel.
Add the skinless peanuts, stir until the peanuts are fully coated in the caramel and set it aside.
In a medium bowl, add the eggs, the sugar and with the help of an electric mixer, beat very well.
Add the vegetable oil, the wheat flour, the cocoa powder and beat again until well combined.
Next, add the baking powder and gently mix until the baking powder is completely dissolved.
Transfer the batter to a baking dish lined with parchment paper and greased with margarine and spread it.
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 powdered sugar, the whipping cream and using an electric mixer, beat very well until it reaches whipped cream consistency.
Add the hazelnut cream and beat again until well combined.
To assemble the dessert, add all the caramel we prepared into the chocolate shell and spread it out evenly.
Add the whipped cream and spread it evenly.
Finally, add the cake we baked.
Place the dessert in the refrigerator and let it chill for 2 hours.
If you like, finish with melted chocolate.
Serve.
