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Dark Chocolate-Caramel Cake with Gold-Dusted Chestnuts


Dark Chocolate-Caramel Cake with Gold-Dusted Chestnuts Recipe

Ingredients:
  • 9 ounces high-quality milk chocolate (such as Lindt or Perugina)
  • 3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
  • 6 tablespoons sugar
  • 2 tablespoons water
  • 1 cinnamon stick
  • 1 cup plus 2 tablespoons heavy whipping cream
  • 1/4 teaspoon salt
  • 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups (packed) golden brown sugar, divided
  • 4 large eggs, separated
  • 2 teaspoons vanilla extract
  • 1 cup sweetened chestnut spread* with vanilla
  • 1/4 cup whole milk
  • 1/4 cup brandy
  • 2 tablespoons golden brown sugar
  • 24 jarred peeled whole chestnuts**; 12 coarsely chopped, 12 left whole (about 7.25 ounces)
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1/4 cup water
  • 8 ounces bittersweet or semisweet chocolate, chopped
  • Edible gold dust***
Directions:
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