Snickers Cake

Start by adding the water to a bundt pan. 

Place 2 spoons in this pan, take it to the freezer and let it freeze for at least 8 hours.

After this time has passed, melt the milk chocolate. 

To do this, microwave it in 30-second intervals at maximum power, always mixing during the breaks. 

Add the roasted peanuts and mix well. 

Next, unmold the ice from the pan and transfer it to a rack with a plate underneath it, it can be an oven rack. 

Pour all the melted chocolate with peanuts over the ice, take it to the fridge and let it chill for 10 minutes. 

After this time has passed, remove the ice from the chocolate mold we prepared and leave this chocolate mold in the fridge.  

In a large skillet over medium to low heat, add the sugar. 

When this sugar starts to melt, mix nonstop until it melts completely.

Then, add the butter and mix until melted. 

Add the whipping cream, keep mixing to combine and turn off the heat. 

Add the roasted peanuts and mix. 

Transfer this peanut caramel to a bowl and let it cool until it reaches room temperature.

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

Add the vegetable oil, the wheat flour, the cocoa powder and mix. 

Then, add the baking powder and mix gently once more.

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

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, the whipping cream and beat with an electric mixer until it reaches stiff peaks.

Then, melt the dark chocolate and set aside. 

Now, in a small bowl, add the unflavored gelatin, the water and mix to hydrate. 

Microwave at maximum power for 15 seconds and mix until the gelatin melts completely.

Add it to the melted dark chocolate and mix until combined. 

Add it to the whipped cream we prepared and beat again to combine.

Once the cake has baked through, unmold it and cut it using the same mold we used to prepare the ice. 

Finally, to assemble the dessert, in the chocolate mold we set aside in the fridge, pour in the peanut caramel and arrange it evenly until flat. 

Add all the cream we prepared and also arrange it evenly. 

Finish by adding the cake we cut, take it to the fridge and let it chill for at least 3 hours. 

Serve.