DARK CHOCOLATE-CARAMEL CAKE WITH GOLD-DUSTED CHESTNUTS
Provided by Dorie Greenspan
Categories Cake Milk/Cream Chocolate Bake Christmas Brandy Chestnut Bon Appétit
Yield Makes 16 servings
Number Of Ingredients 29
Steps:
- For ganache:
- 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 with wet pastry brush and swirling pan, about 6 minutes (time will vary depending on size of pan). Add cream and salt (mixture will bubble vigorously). Bring caramel to boil, whisking until smooth and caramel bits dissolve, about 1 minute. Discard cinnamon stick. Pour hot caramel over chocolate; stir until chocolate is melted and mixture is smooth. Let stand until completely cool, stirring occasionally, about 1 hour.
- Using electric mixer, beat butter in large bowl until fluffy. Beat in chocolate mixture in 4 additions. Cover and refrigerate ganache overnight.
- For cake:
- Preheat oven to 350°F. Butter and flour 9x9x2-inch metal baking pan. Line bottom of pan with parchment paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in 1 cup brown sugar, then egg yolks and vanilla extract. Beat in chestnut spread, then milk. Sift dry ingredients over and gently mix together. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add remaining 1/4 cup brown sugar and beat until stiff but not dry. Fold egg whites into batter in 3 additions.
- Transfer batter to pan. Bake cake until golden and tester inserted into center comes out clean, about 48 minutes. Cut around cake to loosen. Cool cake completely in pan on rack.
- For syrup:
- Stir brandy and brown sugar in small bowl until sugar dissolves.
- Turn cake out onto work surface. Peel off parchment. Using long serrated knife, cut cake horizontally into 3 equal layers. Place 1 cake layer, cut side up, on 8x8-inch cardboard square. Brush cake layer with half of brandy syrup. Spread with 1 cup ganache. Sprinkle with half of chopped chestnuts. Top with second cake layer, cut side up. Repeat with remaining brandy syrup, 1 cup ganache, and remaining chopped chestnuts. Top with remaining cake layer, cut side up. Spread remaining ganache over top and sides of cake. Place cake rack on sheet of foil; place assembled cake on rack. Chill while preparing glaze.
- For glaze:
- Bring cream, sugar, and 1/4 cup water to boil in heavy medium saucepan, stirring until sugar dissolves. Add chocolate and whisk until melted and glaze is smooth. Let cool until thick but still pourable, about 4 hours.
- Pour glaze atop cake, spreading evenly over sides. Chill until glaze sets.
- Brush 12 whole chestnuts with gold dust. Arrange chestnuts across top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at least 4 hours and up to 8 hours at room temperature.) Serve cake at room temperature.
- *Sweetened chestnut spread is flavored with vanilla. It is available at specialty foods stores amd at some well-stocked supermarkets during the holidays. You can also order it from Joie de Vivre (800-648-8854; frenchselections.com).
- **Whole chestnuts are sold in jars and in vacuum-packed pouches. Like the sweet chestnut spread, they are available at specialty foods stores and at some supermarkets during the holidays.
- ***Edible gold dust is available at many baking supply stores. You can order it from L'Epicerie (866-350-7575; lepicerie.com).
EXTRA DARK CHOCOLATE CAKE WITH SALTED CARAMEL SAUCE
This extra dark chocolate cake with salted caramel sauce has a subtle spice which recalls the flavor of sheet cake. It is extremely rich, so be prepared to make your slices small! Delicious with a tawny port!
Provided by Ann Masterson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h30m
Yield 15
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
- Combine cocoa powder and chocolate chips in a medium bowl. Pour boiling hot coffee over top and whisk until chocolate chips have melted and mixture is smooth. Set aside to cool.
- Sift flour, baking soda, cinnamon, baking powder, and salt together in a large bowl.
- Combine sugar, butter, and vegetable oil in a separate bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture in 3 batches, alternating with the cocoa mixture, beating batter briefly after each addition. Spread 1/3 of the batter into each prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges of each pan to loosen. Invert one layer carefully onto a serving plate and invert the remaining layers onto a cooling rack. Let cool, about 30 minutes.
- Meanwhile, combine sugar and salt for the caramel sauce in a small, heavy-bottomed saucepan. Heat over medium-low heat, stirring constantly, until liquefied. Just after mixture begins to smoke, slowly add half-and-half, stirring constantly, until fully incorporated. (Be careful as the addition of cold liquid makes the molten sugar foam up.) Remove from heat and allow to cool.
- Pour 1/2 of the caramel sauce on top of the bottom layer of the cooled cake. Add the second layer of cake, top with remaining caramel sauce, and add the final layer of cake. Dust lightly with powdered sugar.
Nutrition Facts : Calories 429 calories, Carbohydrate 67.6 g, Cholesterol 61.9 mg, Fat 17.3 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 6.7 g, Sodium 481.8 mg, Sugar 45.7 g
CHOCOLATE CHESTNUT CAKE
Make and share this Chocolate Chestnut Cake recipe from Food.com.
Provided by MarielC
Categories Dessert
Time 3h30m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 29
Steps:
- For cake: Preheat oven to 350°F Butter and flour 9x2-inch round metal baking pan. Line bottom of pan with parchment paper.
- Put chestnut spread in small bowl. Mix in 3 tablespoons sugar, 2 teaspoons vanilla extract and 2 teaspoons cinnamon. Set aside.
- Sift flour, baking powder, and salt into medium bowl.
- Using electric mixer, beat butter in large bowl until fluffy. Beat in 1 cup brown sugar, then egg yolks and vanilla extract. Beat in chestnut spread mixture, then milk. Mixture will look a bit grainy.
- Sift dry ingredients over the mixture and gently mix together by hand.
- Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add remaining 1/4 cup brown sugar and beat until stiff but not dry. Fold egg whites into batter in 3 additions.
- Transfer batter to prepared pan. Bake cake until golden and tester inserted into center comes out clean, about 50 to 60 minutes. Cut around cake to loosen. Cool cake completely in pan on rack.
- For Chestnut Cream: Melt chocolate over simmering water or in microwave. Set aside to cool. Place one cup unsweetened chestnut spread in bowl of food processor (mini bowl is fine). Pulse a few times to loosen. Add powdered sugar, vanilla extract and process to combine well. Add melted chocolate and process to combine well.
- In large bowl of electric mixer (preferably chilled) whip the cream on high until until very soft peaks form. Add the chocolate chestnut mixture and beat until stiff peaks form.
- For Dark Chocolate Ganache: Place the semisweet chocolate in a 3-quart stainless steel bowl. Heat the heavy cream and the butter in a saucepan over medium high heat. Bring to a boil. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Add the vanilla, the coffee, the liquor and the salt. Stir until smooth. This may take a few minutes as the cream absorbs the chocolate. Once well combined, set aside to cool. If desired, set aside and chill about 1 1/2 cups ganache to pipe onto finished cake.
- For Chestnut Brandy Syrup: Mix all ingredients in a small bowl until sugar dissolves.
- Assemble the cake: Take the cake out of the pan and remove parchment. Split into three even layers. Arrange one of the cake layers in a 9-inch springform pan. Brush with the chestnut brandy syrup. Evenly spread half the filling over the cake and top with the second layer. (It's best to use an offset spatula to spread the filling). Brush layer with the with syrup. Remove ring from springform pan and coat sides and top with room temperature ganache. You will have some ganache left over which you can use for something else like chocolate truffles. Decorate with whole chestnuts, colored sugar and chopped chestnuts. If piping chilled ganache, place it in a pastry bag and pipe a decorative design onto cake.
- Cut cake with a serrated knife, wiping the blade clean after each slice.
- NOTES:.
- 1) If you can find sweetened chestnut cream with vanilla use one cup in cake instead of sweetening it as indicated.
- 2) If you can't find chestnut cream you can make your own with jarred chestnuts, or roast your own.
- 3) If you can't find chestnut liquor, use brandy, rum, or spiced rum.
Nutrition Facts : Calories 867.8, Fat 67.7, SaturatedFat 41.7, Cholesterol 203.6, Sodium 376.1, Carbohydrate 68.6, Fiber 7.8, Sugar 35.2, Protein 11.4
CHOCOLATE CARAMEL CAKE
Chocolate and caramel is my son's favorite of flavor combinations. This cake was a special way to make a birthday cake for him. I served it with vanilla ice cream on the side while the cake was still warm. It is good after it has cooled to also top with a dusting of confectioner's sugar or just plain too but our favorite way is to always have it a bit warm. Found this gem in "A Chocolate Christmas" cookbook.
Provided by HokiesMom
Categories Dessert
Time 40m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Grease and flour a 9x13" baking pan.
- Combine the flour, cocoa, baking powder and salt together using a whisk.
- In a large mixing bowl, on low speed combine the buttermilk, sugar, shortening, eggs and vanilla and the flour mixture until blended.
- Beat on high speed, scraping sides of bowl occasionally, for an additional l3 minutes.
- Pour half of the cake mixture into the prepared pan and bake for 15 minutes.
- In the meantime, melt the caramels and sweetened condensed milk together.
- After the first baking time, spread the caramel mixture over the warm cake. Put the remaining batter on top of the caramel and bake an additional 15-20 minutes or until done.
- Serve warmed is best in my opinion topped with a scoop of vanilla ice cream.
Nutrition Facts : Calories 481.9, Fat 15.1, SaturatedFat 5, Cholesterol 45.2, Sodium 387.7, Carbohydrate 80.1, Fiber 1.4, Sugar 61.1, Protein 8.5
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CHOCOLATE CHESTNUT CAKE RECIPE - LOS ANGELES TIMES
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Cuisine FRENCHCategory DESSERTS, BAKE, CHRISTMASServings 16Total Time 2 hrs 45 mins
- To make the ganache, put the milk chocolate and 3 ounces of the bittersweet chocolate in a heatproof bowl. In a medium heavy-bottomed saucepan, stir 6 tablespoons sugar with 2 tablespoons water and the cinnamon stick. Place the mixture over medium-low heat and cook, stirring, until the sugar dissolves. Increase the heat and bring to a boil. Without stirring, boil until the caramel turns a deep amber color, brushing down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan from time to time. (Depending on the size of your pan, it will take 5 to 7 minutes for the caramel to color properly.) Stand back and add 1 cup plus 2 tablespoons cream and one-fourth teaspoon salt -- the mixture will bubble furiously and it might seize, but it will smooth out as you heat it. With the caramel at a boil, whisk it for another minute, or until it is smooth, then pull the pan from the heat and carefully discard the cinnamon stick.
- Pour the hot caramel over the chocolate and gently stir until the chocolate is melted and the ganache is smooth. Let stand, stirring occasionally, until it is completely cool, about 1 hour.
- In a stand mixer, preferably with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until smooth and fluffy. Add the chocolate ganache to the butter in four additions, beating on low just until smooth. Scrape the ganache into a container, cover and refrigerate overnight. (The ganache can be made ahead and refrigerated for up to 3 days.)
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DARK CHOCOLATE-CARAMEL CAKE WITH GOLD-DUSTED …
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- 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 with wet pastry brush and swirling pan, about 6 minutes (time will vary depending on size of pan). Add cream and salt (mixture will bubble vigorously). Bring caramel to boil, whisking until smooth and caramel bits dissolve, about 1 minute. Discard cinnamon stick. Pour hot caramel over chocolate; stir until chocolate is melted and mixture is smooth. Let stand until completely cool, stirring occasionally, about 1 hour.
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- Preheat the oven to 180°C/gas mark 4. Grease the inside of a 20cm springform tin and line the base with a disc of buttered baking parchment. Dust with 1 tablespoon cocoa and tip out the excess.
- Tip 200g pre-cooked, peeled chestnuts into a small frying pan, add 2 tablespoons caster sugar and 100ml full fut organic milk and cook over a low-medium heat for 5 minutes until the chestnuts start to soften.
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