Tuesday, November 3, 2009

TWD - Chocolate Caramel Chestnut Cake


Happy Tuesday to everyone! Things have been a little quiet at Laws of the Kitchen, as I have just returned from 4 days away in Melbourne to attend Derby Day and catch up with friends. We certainly had 4 seasons in 4 days, if not in one day, as it was cold and wet and grey on day one, hot and sunny day two, cool but sticky and overcast on day three and cool and sunny on day four. That's Melbourne for you! Luckily I am an old hand at guessing what to wear, and the weather was kind on Derby Day so I could wear my pretty race dress in traditional black and white, so all went well. (I didn't win anything, if you are curious, but had a lovely time.)

It's Tuesday with Dorie time again, and this week, our host is Katya of Second Dinner, who chose Dorie's Chocolate Caramel Chestnut Cake. This cake is a doozie - it consists of a base cake laden with nut spread (it's supposed to be chestnut, but chestnut spread being thin on the ground in Brisbane, I used hazelnut spread), filled with a chocolate caramel ganache and chopped tinned chestnuts, then glazed with a chocolate glaze and decorated with more chestnuts.



It is rather a rich confection, and a small slice goes a very long way, but it tastes delicious. It came together fairly easily for me - it even sliced into three portions quite neatly:



Here is the cake after being filled then slathered with ganache:



And again after being coated in the chocolate glaze:




Because of the time and money which goes into making this cake, it is not one that will make its way into my regular repertoire. However, it was delicious, and I would consider it again for a special occasion, perhaps using all hazelnuts, which are easier to acquire and in my view tastier.
To see how all the other TWD bakers went, check out the TWD blogroll, and for the recipe, go to Dorie's book or Katya's site.

I leave you with a slice of the chocolate caramel chestnut cake to help you through the day:






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27 comments:

  1. Susan @ My Wholefood Family EssentialsNovember 3, 2009 at 8:31 AM

    Looks fabulous and very rich! I'll be making this one next week for my dad's birthday so very happy to know it worked out well for you.

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  2. AnonymousNovember 3, 2009 at 8:48 AM

    Your cake is lovely! I'm not a chestnut fan, but an all-hazelnut version does sound tasty.

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  3. TammyNovember 3, 2009 at 8:55 AM

    wow, talk about looking just like the photo in the book!

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  4. IvyNovember 3, 2009 at 9:11 AM

    This is really fantastic and a very rich cake indeed.

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  5. Gloria BakerNovember 3, 2009 at 9:45 AM

    This look fantastic Cakelaw, really yummy, I love the chocolate glaze! gloria

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  6. Lorraine @ Not Quite NigellaNovember 3, 2009 at 11:10 AM

    Yum! That looks absolutely delectable Cakelaw-there's something about chocolate and caramel isn't there ...

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  7. The Blonde DuckNovember 3, 2009 at 12:21 PM

    I love the decorations!! :)

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  8. Engineer BakerNovember 3, 2009 at 1:22 PM

    Wow, I'm impressed that you made the whole recipe - quite the undertaking! Well worth it though, is my guess :)

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  9. Nutmeg NannyNovember 3, 2009 at 2:48 PM

    Your cake looks great!

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  10. AnonymousNovember 3, 2009 at 6:52 PM

    Yay! You made it as written. When I get chestnuts I'm making this again.

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  11. The Caked CrusaderNovember 3, 2009 at 7:09 PM

    What a lovely combination of flavours - I've never baked with chestnuts. With Christmas coming up it seems a nicely seasonal cake

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  12. nataliaNovember 3, 2009 at 7:47 PM

    Your cake is fantastic ! I still have to assemble mine !!

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  13. RomaineNovember 3, 2009 at 10:41 PM

    Is that a square springform pan you used? Good idea. Bet it was easier to handle than the cardboard square. I pretty much agree with you on the trouble involved with this cake but the flavor was amazing!

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  14. JenniferNovember 3, 2009 at 11:24 PM

    Your cake looks just like the one in the book! BRAVO!!!!

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  15. steph- whisk/spoonNovember 4, 2009 at 12:40 AM

    that came out wonderfully!

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  16. KayteNovember 4, 2009 at 2:10 AM

    I was talking myself out of this one as we don't care for chestnuts, but then I thought maybe I would use Nutella and Hazelnuts and then I still couldn't talk myself into the cost of this for just a regular week, but after seeing your post and all the lovely photos that make it seem possible after all, I think I will make it Thanksgiving week here and serve it to guests. Yours looks so beautifully done!

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  17. Soy*BabyNovember 4, 2009 at 5:56 AM

    Your cake looks wonderful. I have all the ingredients now I just have to make it. I wouldn't mind a piece right now.

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  18. The Blonde DuckNovember 4, 2009 at 6:02 AM

    I had to hide the towel you embordiered from Ben over the weekend--he tried to use it to clean the dishes!!!

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  19. SophieNovember 4, 2009 at 9:16 AM

    Hazelnut spread sounds like it'd be delicious in this cake! I've had a big craving for nutella lately, so this cake is right up my alley! Delicious!

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  20. TeaLadyNovember 4, 2009 at 11:05 AM

    Oh.My.That looks delicious. I will HAVE to make this - eventually. If I could only find chestnuts.

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  21. SusanNovember 4, 2009 at 11:57 AM

    I made this one too, and loved it. But, I just realized reading your post that I was supposed to frost the top and sides with the ganache. Now I know why I had so much left over. Oh well. :}

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  22. CakelawNovember 4, 2009 at 5:45 PM

    Hi Susan, your Dad will love it.

    Hi Jill, I love the idea of chestnuts more than the actual thing, so I am with you.

    Thanks Tammy!

    Hi Ivy, yes, definitely not in the diet books.


    Thanks Gloria.

    Hi Lorraine, yes, I gather that's why so many chocolate bars have this combination.

    Thanks Duckie.

    Hi Caitlin, yes, well worth it.


    Thanks Nanny.

    Hi Wendy, I did a half and half (I used hazelnut spread because chestnut spread wasn't around).


    Agreed Crusader.

    Hi Natalia, I've seen yours now - love the chestnut shape!


    Hi Romaine, yes, I used a square springform.

    Thanks Jennifer!

    Thanks Steph.

    Hi Kayte, this would be a perfect special occasion cake.

    Hi Kim, you'll love it, I'm sure.

    LOL Duckie - oh well, it would then be fulfilling higher duties than looking pretty.

    Hi Sophie, yes I think that hazelnuts would be good in this.

    Hi Margie, I think you can sub in whatever nut takes your fancy - hazelnuts, pecans or walnuts would lend themselves.

    Hi Susan, you can nvere have too much ganache ;) I saw that Wendy made truffles out of the extra ganache.

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  23. HindyNovember 4, 2009 at 10:25 PM

    Brava! What a perfectly made cake. I can't wait to try my own.

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  24. Julia @MélangerNovember 4, 2009 at 11:17 PM

    What a decadent looking cake. That ganache looks super rich. Delicious.

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  25. PalidorNovember 5, 2009 at 11:21 AM

    The weather you described sounds like what happens here in Canada! Oh well... I'd rather have 4 seasons than just 1 or 2. Love the cake! It looks super chocolatey.

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  26. margotNovember 5, 2009 at 2:05 PM

    Gorgeous cake! Due to time constraints, I made the crisp this week, so it's fun to get a preview of this lovely cake; I can't wait to make (and it eat) this weekend.

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  27. LeslieNovember 12, 2009 at 2:29 PM

    This looks fantastic! I love how your glaze turned out; mine was a little messy. I also prefer the taste of hazelnuts to the chestnuts.

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Thanks for dropping by!