This makes a fabulous dessert for an elegant holiday dinner. The chestnut cake is layered with a chestnut-studded chocolate-caramel ganache, glazed with chocolate and topped with gold-dusted, whole ...

OPB’s “Superabundant” explores the stories behind the foods of the Pacific Northwest with videos, articles and this weekly newsletter. Every week, Heather Arndt Anderson, a Portland-based culinary ...

1) Put chocolate in a medium bowl. Bring ½ cup whipping cream to boil in a pot over medium-high heat or in the microwave and pour over chocolate. Let stand for 1 minute, then stir quickly for a smooth ...

You will need a 20cm sq cake tin lined with baking parchment, and a 20 x 9cm loaf tin or similar for shaping the cake (measurements are taken across the bottom of the tins). Set the oven at 160C/gas ...

100g dark chocolate, for example Lindt 70% cocoa solids, broken up 50g unsalted butter diced 435g tin of unsweetened chestnut purée 75g golden caster sugar 100g extra-thick double cream 1 tsp vanilla ...

A classic recipe of mine that I’m happy to share again. My mother used to make this every Christmas without fail, as I do now for my own children. Somewhere between a fudgy cake and a mousse, ...

"This classic, unbaked 'cake' is for people who like dense, assertive chocolate desserts. It's super-easy--requiring only moments to combine the chestnut, melted chocolate, and rum--and extremely rich ...

Note: Adapted from “Baking: From My Home to Yours” by Dorie Greenspan. Sweetened chestnut spread with vanilla, such as the Clément Faugier brand, is available at Surfas in Culver City and Nicole’s in ...