Mini Stuffed Chocolate Cakes
Start by adding water to the square containers.Insert one toothpick into each one, take them to the freezer and leave them there until they are fully frozen.When that happens, place the semisweet chocolate into a medium bowl.Add the vegetable oil, place it in the microwave on high power and melt it in 30-second intervals always stirring in between until fully melted.Next, add the crushed roasted peanuts and mix until combined.Dip the ice cubes we prepared in the chocolate forming a chocolate shell and set aside.In a large skillet over medium to low heat, add the granulated sugar, spread it out and let it cook until it starts to melt.Stir until it turns into caramel.Add the unsalted butter and stir until the butter fully melts.Add the heavy cream and stir once more until combined.Turn off the heat, add the roasted peanuts, mix once more and set aside.In a medium bowl, add the eggs, the sugar, the vegetable oil and beat with an electric mixer until it foams.Add the wheat flour, the cocoa powder and beat again until well combined.Next, add the baking powder and mix gently.Transfer everything 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 the shape of the containers we used earlier and set aside.In a large bowl, add the whipping cream, the cream cheese, the powdered sugar and beat everything very well until it reaches stiff peaks.Next, add the unflavored gelatin hydrated according to the instructions on the package into the melted semisweet chocolate and mix until combined.Add it to the whipped cream we prepared and beat until combined.To assemble the dessert, take the chocolate shells we prepared earlier.Add one tablespoon of the peanut caramel and spread it until you have an even layer.Then, add 2 tablespoons of the chocolate cream, spread it out well and finish by adding the cake we baked earlier.Take everything to the fridge and let it chill for at least 3 hours.Serve.
Ingredientes
- 4 Square Containers
- Water
- 4 Toothpicks
- 300g of Semisweet Chocolate
- 20ml of Vegetable Oil
- 150g of Crushed Toasted Peanuts
Caramel
- 150g of Granulated Sugar
- 100g of Unsalted Butter
- 120g of Heavy Cream
- 80g of Roasted Peanuts
Cake Batter
- 2 Eggs
- 70g of Sugar
- 20ml of Vegetable Oil
- 50g of Wheat Flour
- 25g of Cocoa Powder
- 1 Teaspoon of Baking Powder
Cream
- 300ml of Whipping Cream
- 150g of Cream Cheese
- 150g of Powdered Sugar
- 12g of Unflavored Gelatin
- 80g of Semisweet Chocolate
Modo de Fazer
Start by adding water to the square containers.
Insert one toothpick into each one, take them to the freezer and leave them there until they are fully frozen.
When that happens, place the semisweet chocolate into a medium bowl.
Add the vegetable oil, place it in the microwave on high power and melt it in 30-second intervals always stirring in between until fully melted.
Next, add the crushed roasted peanuts and mix until combined.
Dip the ice cubes we prepared in the chocolate forming a chocolate shell and set aside.
In a large skillet over medium to low heat, add the granulated sugar, spread it out and let it cook until it starts to melt.
Stir until it turns into caramel.
Add the unsalted butter and stir until the butter fully melts.
Add the heavy cream and stir once more until combined.
Turn off the heat, add the roasted peanuts, mix once more and set aside.
In a medium bowl, add the eggs, the sugar, the vegetable oil and beat with an electric mixer until it foams.
Add the wheat flour, the cocoa powder and beat again until well combined.
Next, add the baking powder and mix gently.
Transfer everything 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 the shape of the containers we used earlier and set aside.
In a large bowl, add the whipping cream, the cream cheese, the powdered sugar and beat everything very well until it reaches stiff peaks.
Next, add the unflavored gelatin hydrated according to the instructions on the package into the melted semisweet chocolate and mix until combined.
Add it to the whipped cream we prepared and beat until combined.
To assemble the dessert, take the chocolate shells we prepared earlier.
Add one tablespoon of the peanut caramel and spread it until you have an even layer.
Then, add 2 tablespoons of the chocolate cream, spread it out well and finish by adding the cake we baked earlier.
Take everything to the fridge and let it chill for at least 3 hours.
Serve.
