Mini Cakes with Chocolate Shell

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, add the white chocolate melted in the same way and decorate it with the help of a skewer.

Now, dip the well-chilled glass bottle into the melted chocolate to form a shell.

Take it to the fridge and let it chill for 30 minutes.

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

When the sugar starts to melt, stir everything well until it turns into caramel.

Add the butter and stir until completely melted.

Then, add the heavy cream and stir again until well combined.

Turn off the heat, add the skinless roasted peanuts, stir one last time to combine and set aside. 

In a medium bowl, add the eggs, the sugar and beat everything well until the sugar is completely dissolved.

Add the wheat flour, the cocoa powder and mix until well combined.

Next, add the baking powder and mix once more.

Transfer this batter to a baking pan lined with non-stick paper and spread it out.

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

After this time has passed, cut the cake into rounds with the help of a dough cutter and set aside. 

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

Now, melt the milk chocolate, add the unflavored gelatin, previously hydrated and mix well until fully combined. 

Then, add it to the whipped cream we prepared and beat again to incorporate.

To assemble the dessert, take the shell we prepared earlier.

Add 2 tablespoons of the peanut caramel, 2 tablespoons of the cream and finish with a slice of cake.

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

Serve.