Break 125 g chocolate and put it to is melted in a water bath. Grind the peanuts 120 g of powder. Beat cream well and at the end add 25 g of powdered sugar. Remove the stones of dates and cut them in small pieces. Beat the butter with cocoa cream and add the egg yolks beaten with 80 g of sugar. Mix the melted chocolate, the butter with cocoa peanut flour, dates and 3/4 of the cream. Cover with plastic foil oblong shaped cake and put the mixture in it. Leave in the fridge. Melt water bath white chocolate with olive oil. Heat honey rum and melt the gelatin in them. Blend bananas with 20 g of powdered sugar and the juice of one lemon and add the white chocolate with the gelatin mixture. Leave for a few minutes to cool and add the remaining 1/4 cream. Pour over dark chocolate mixture. Leave in the refrigerator for about six hours. Caramelize 40 g sugar a spoonful of water. Add the remaining whole peanuts and juice of one lemon and two oranges. Remove the chocolate cake on the form carefully, cut it into pieces and serve with peanut sauce.