Chocolate Shell Filled with Peanut Caramel

Start by adding enough water to fill the gallon cut in half.

Then place a spoon across this gallon. 

Place it in the freezer and let it chill for 12 hours.

After this time has passed, cut a 10-liter gallon in half. 

Add the melted semisweet chocolate, the vegetable oil and mix. 

Then, add the unmolded ice cube we prepared, forming a chocolate shell and set aside.

In a large skillet over medium to low heat, add the sugar and stir until completely melted.

Add the butter at room temperature and stir until it is completely melted.

Add the whipping cream, keep stirring until it becomes smooth and turn off the heat. 

Then, add the roasted, skinless peanuts and mix until combined.

Transfer to a medium bowl and set aside.

In a medium bowl, add the eggs, the sugar, the vegetable oil and beat with an electric mixer until it starts to foam.

Add the all-purpose flour, the cocoa powder and mix. 

Next, add the baking powder and mix gently until combined. 

Transfer everything to a baking tray lined with non-stick baking paper and spread it evenly. 

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 and beat with the electric mixer to combine.

Add the whipping cream and beat until stiff peaks form. 

Add the unflavored gelatin, hydrated according to the package instructions, to the melted milk chocolate and mix. 

Then add this mixture to the whipped cream and beat again until smooth.

To assemble the dessert, take the chocolate shell. 

Add the peanut caramel we prepared earlier and spread it evenly. 

Then add all the cream, spread it and finish with the cake we baked. 

Take the dessert to the fridge and let it chill for at least 1 hour. 

Serve.