Dark Chocolate-Caramel Cake with Gold-Dusted Chestnuts

Name: Dark Chocolate-Caramel Cake with Gold-Dusted Chestnuts
Yield: Makes 16 Servings
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; ¼ teaspoon salt; 1 cup plus 2 tablespoons (2¼ sticks) unsalted butter, room temperature; 2 cups cake flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup (2 sticks) unsalted butter, room temperature; 1¼ cups (packed) golden brown sugar, divided; 4 large eggs, separated; 2 teaspoons vanilla extract; 1 cup sweetened chestnut spread with vanilla; ¼ cup whole milk; ¼ 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; ¼ cup sugar; ¼ cup water; 8 ounces bittersweet or semisweet chocolate, chopped; Edible gold dust

By Dorie GreenspanPhotography by Brian Leatart

November 30, 2005

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