Dark Chocolate-Caramel Cake with Gold-Dusted Chestnuts

Dark Chocolate-Caramel Cake with Gold-Dusted Chestnuts
Photo by Brian Leatart

Ingredients

  • 9 ounces high-quality milk chocolate (such as Lindt or Perugina)
  • 18 tablespoons heavy whipping cream
  • 1 cup sweetened chestnut spread with vanilla
  • ¼ cup brandy
  • 3 ounces bittersweet (not unsweetened) or semisweet chocolate
  • 2 teaspoons baking powder
  • 16 tablespoons unsalted butter
  • + 18 more ingredients
    • 4 large eggs
    • 8 ounces bittersweet or semisweet chocolate
    • 18 tablespoons unsalted butter
    • ¼ cup water
    • 2 tablespoons water
    • 6 tablespoons sugar
    • ¼ cup sugar
    • 1 ¼ cups golden brown sugar
    • 2 teaspoons vanilla extract
    • ¼ cup whole milk
    • Edible gold dust
    • 1 teaspoon salt
    • 24 jarred whole chestnuts
    • 1 cinnamon stick
    • ¼ teaspoon salt
    • 2 cups cake flour
    • 1 cup heavy whipping cream
    • 2 tablespoons golden brown sugar

Combine milk chocolate and bittersweet chocolate in medium bowl. Stir sugar, 2 tablespoons water, and cinnamon stick in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan w...

View full recipe at Epicurious

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