Chocolate-Malt Stump de Noël
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 Baked duo roll up frosted cake strips to form an enormous round, then set the dessert on its side to look like a huge tree stump. It's much tastier than a traditional bûche, because the layers are made with less egg so they're less spongy. The cake is covered with a dark chocolate frosting; the filling is infused with Baked's signature flavor, malt (both malt powder and crushed malted milk balls). More Holiday Desserts
The chocolate stump cake can be refrigerated for up to 4 days. Let the cake stand at room temperature for 1 hour before serving.
Meringue mushrooms are available at 1-800-bakery.com.
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.