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Chocolate-Malt Stump de Noel
© Ditte Isager

Chocolate-Malt Stump de Noël

Contributed by and
  • ACTIVE:
  • TOTAL TIME: 1 HR 30 MIN Plus overnight chilling
  • SERVINGS: 16
  • MAKE-AHEAD
  • STAFF-FAVORITE

Matt Lewis and Renato Poliafito worked together to create this stupendous holiday dessert, a twist on the classic, elegant French bûche de Noël (so called because it looks like a log, or bûche). To make their version, the...

  1. 1 cup all-purpose flour, plus more for dusting
  2. 1/4 cup unsweetened cocoa powder, sifted
  3. 1/4 teaspoon salt
  4. 3/4 pound bittersweet chocolate, melted and cooled
  5. 2 tablespoons instant espresso powder dissolved in 1/4 cup of hot water
  6. 1 dozen large eggs, at room temperature, separated
  7. 1 1/3 cups sugar
  8. 1 tablespoon plus 1 teaspoon pure vanilla extract
  9. 1/4 teaspoon cream of tartar
  10. 6 tablespoons unsalted butter, melted
  11. Malted Buttercream and Dark Chocolate Buttercream
  12. Meringue mushrooms, candied cranberries and candied rosemary sprigs, for garnish (optional; see Note)
  1. Preheat the oven to 350°. Butter two 12-by-17-inch rimmed baking sheets and line them with parchment paper, leaving a 1-inch overhang on all of the short sides. Butter the paper and dust with flour.
  2. In a small bowl, whisk the 1 cup of flour with the cocoa and salt. In another small bowl, combine the chocolate and espresso. In the bowl of a standing electric mixer, combine the egg yolks with 2/3 cup of the sugar. Set the bowl over a pan of simmering water and whisk until the sugar is dissolved. Transfer the bowl to the mixer fitted with the whisk and beat at high speed until the yolks are pale and thick, about 5 minutes. Beat in the melted chocolate mixture along with the vanilla. Transfer to a large bowl.
  3. Thoroughly wash and dry the mixer bowl and the whisk. Beat the egg whites with the cream of tartar on moderately high speed until soft peaks form. Gradually add the remaining 2/3 cup of sugar and continue beating at high speed until the whites are glossy, about 2 minutes longer. Whisk one-fourth of the egg whites into the cake batter, then fold in the remaining whites until no streaks remain.
  4. In a small bowl, whisk the melted butter with 1/2 cup of the batter; fold this mixture into the batter. Working in 2 batches, sift the cocoa powder mixture over the batter and gently fold it in. Divide the batter between the prepared pans, spreading it out to fill the pans. Bake for about 18 minutes, until the cake feels springy and dry; shift the pans from top to bottom and front to back halfway through baking. Transfer the pans to racks to cool completely. Run the tip of a knife around the edges, cover with parchment paper and a baking sheet and invert; peel off the parchment on top.
  5. Spread the Malted Buttercream over the cakes. Using a ruler, cut each cake precisely in half lengthwise, cutting through the paper; you should have four 6-by-17-inch strips of cake. Roll one strip into a tight coil, leaving the paper behind. Roll the 3 remaining cake strips around the coil in the same way to form a very wide, short jelly roll. Set the cake on a large plate, spiraled end up. Frost the outside of the cake with the Dark Chocolate Buttercream. Refrigerate until set, at least 8 hours. Decorate the cake with meringue mushrooms, cranberries and rosemary sprigs and serve, cutting the cake into wedges or horizontal slices.
Make Ahead The chocolate stump cake can be refrigerated for up to 4 days. Let the cake stand at room temperature for 1 hour before serving. Notes Meringue mushrooms are available at 1-800-bakery.com.

Suggested Pairing

Baked's hot chocolate recipe is a great pairing here, but some guests might prefer a sweet wine. When a dessert is this rich and chocolaty, it needs a wine with a lot of flavor as a partner—for instance, port, the classic red dessert wine produced in northern Portugal. Two affordable possibilities are the velvety NV Fonseca Bin No. 27 and the dark-plummy NV Graham's Six Grapes Reserve.