Dark Chocolate-Caramel Cake With Gold-Dusted Chestnuts

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Nutrition per serving    (USDA % daily values)


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Ingredients for 16 servings

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 (21/4 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***

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