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.
12