Chocolate-Malt Stump de Noël

Chocolate-Malt Stump de Noël
Photo by Ditte Isager


  • 0.75 pound(s) bittersweet chocolate
  • 1.3333 cup(s) sugar
  • Meringue mushrooms
  • 0.25 teaspoon(s) cream of tartar
  • 1 cup(s) all-purpose flour
  • 2 tablespoon(s) instant espresso powder dissolved in 1/4 cup of hot water
  • 0.25 cup(s) unsweetened cocoa powder
  • + 5 more ingredients
    • Malted Buttercream and Dark Chocolate Buttercream
    • 0.25 teaspoon(s) salt
    • 6 tablespoon(s) unsalted butter
    • 1 tablespoon(s) plus 1 teaspoon pure vanilla extract
    • 1 dozen large eggs

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. In a small bowl, whisk the 1 cup of flour with the cocoa and salt. In another small bowl, combine ...

View full recipe at Food & Wine


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