Step 1: Prepare the Chocolate Shell

Melt the Chocolate:

• Take 300 g (11 oz) of milk chocolate and mix it with 20 ml (0.7 fl oz) of vegetable oil. Microwave for 2 minutes to melt completely.
• Transfer the melted chocolate to a piping bag.

Decorate the Bowl:

• Take a medium-sized round glass bowl, turn it upside down, and use the piping bag to decorate the bowl from bottom to top with the melted chocolate, covering the entire surface.
• Refrigerate the Chocolate Shell:
• Place the decorated bowl in the refrigerator for 45 minutes.
• After the chocolate hardens, remove the glass bowl, leaving the chocolate shell.

Step 2: Prepare the Caramel Peanut Filling

Make the Caramel:

• In a frying pan, add 220 g (7.8 oz) of sugar and heat until it turns into caramel.
• Add 80 g (2.8 oz) of butter and mix well, followed by 140 ml (4.7 fl oz) of whipping cream. Mix until smooth over low heat.

Cool the Caramel:

• Transfer the caramel to a bowl, cover with plastic wrap, and refrigerate for 30 minutes.
• Once cooled, add 100 g (3.5 oz) of chopped roasted peanuts and mix well.

Set the Caramel Layer:

• Pour this mixture into the bottom of the chocolate shell.

Step 3: Prepare the Cream Filling

Mix the Ingredients:

• In a bowl, combine 400 g (14 oz) of cream cheese, 120 g (4.2 oz) of powdered sugar, and 500 ml (17 fl oz) of whipping cream. Beat with an electric mixer until smooth.

Prepare the Gelatin Mixture:

• Mix 20 g (0.7 oz) of gelatin with 40 ml (1.4 fl oz) of water and microwave for 1 minute.
• Separately, microwave 35 g (1.2 oz) of dark chocolate with 20 ml (0.7 fl oz) of vegetable oil for 1 minute.

Combine and Beat:

• Combine the gelatin mixture and melted chocolate, then add to the cream cheese mixture and beat again until well incorporated.

Set the Cream Layer:

• Pour this cream mixture over the caramel layer in the chocolate bowl.

Step 4: Prepare the Cake Base

Mix the Cake Batter:

• In a bowl, beat 2 eggs with 100 g (3.5 oz) of powdered sugar. Add 40 ml (1.4 fl oz) of vegetable oil and beat again.
• Add 55 g (1.9 oz) of flour, 25 g (0.9 oz) of cocoa powder, and 7 g (0.2 oz) of baking powder. Mix gently with a hand whisk.

Bake the Cake Base:

• Pour the batter into a round cake mold and bake in a preheated oven at 180°C (356°F) for 15 minutes.
• Shape and Set the Cake Layer:
• Cut the cake to match the top opening of the chocolate bowl. Place it on top of the cream layer.

Final Chill:

• Refrigerate the assembled dessert for 20 hours.