Star-Shaped Chocolate Cake

Start by placing the milk biscuits on the sheet of aluminum foil.

Next, fold the paper to wrap the biscuits and fold it into the shape of a star.

In a medium bowl, add the eggs, the sugar, the vegetable oil and beat until it becomes foamy.

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

Add the baking powder and mix gently. 

Transfer this batter to the star-shaped foil tray and place it into a baking sheet. 

Take it to a preheated oven at 180° C (350° F) and bake for 25 minutes. 

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

Let it heat up until it starts to melt and stir everything very well until it turns into caramel.

Add the butter and stir to combine. 

Next, add the whipping cream and stir once more until it is smooth. 

Add the roasted peanuts, mix once more and set aside. 

In a medium bowl, add the refined sugar, the whipping cream and beat until stiff peaks form.

Add the melted milk chocolate and beat until smooth.

Then, add 2 tablespoons of this cream to the unflavored gelatin hydrated according to the package instructions and mix well. 

Add it to the remaining cream and beat again to combine.

After the cake has baked, add the cream we prepared and spread it out evenly. 

Place it in the fridge and let it chill for 20 minutes.

After that time has passed, add the caramel we prepared and spread it to form an even layer. 

Place the dessert back in the fridge and let it chill for another 20 minutes.

In a medium bowl, add the milk chocolate and the vegetable oil. 

Place it in the microwave on high power and melt it in 30-second intervals, always stirring in between until the chocolate is fully melted.

Add the crushed peanuts and mix to combine.

Finally, cover the dessert with this chocolate frosting, place it back in the fridge and let it chill for another 10 minutes.

Serve.