Giant Chocolate Shell Cake with Filling

In a medium bowl, add the semi-sweet chocolate and the vegetable oil. 

Microwave it at maximum power in 30-second intervals, always mixing between the breaks until the chocolate is completely melted. 

Next, transfer this melted chocolate to a rectangular plastic container and spread it out evenly to form a shell. 

Place it in the fridge and let it chill for 30 minutes.

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

Once it starts to melt, stir everything thoroughly until it turns into caramel.

Add the unsalted butter and stir again. 

Next, add the heavy cream and stir until combined. 

Turn off the heat, add the peanuts and mix to combine.

In a medium bowl, add the eggs, the refined sugar and beat with an electric mixer until foamy.

Add the wheat flour, the cocoa powder and beat again.

Next, add the baking powder and gently mix again. 

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

Place it in a preheated oven at 200° C (400° F) and bake for 20 minutes.

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

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

Microwave it at maximum power for 20 seconds and mix until it melts.

Next, add the melted semi-sweet chocolate and mix until well combined.

Add it to the mixture we prepared and beat again until well combined.

To assemble the dessert, first add the caramel we prepared onto the chocolate shell. 

Then, add the whipped cream we prepared and finally, the cake.

Place the dessert in the fridge and let it chill for at least 3 hours.

Serve.