Dark Chocolate-Caramel Cake with Gold-Dusted Chestnuts

Ingredients

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

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