Chocolate Yule Log Cake

recipe

• Step 1
  Preheat the oven to 180°C. Separate the egg whites from the yolks, placing the whites in a large mixing bowl and the yolks in a small bowl. Using an electric hand mixer on high speed, beat the egg whites until stiff.
• Step 2
  When the eggs whites start to stiffen, add part of the sugar (125g per Yule log) and continue beating.
• Step 3
  Lower the speed to medium and add the egg yolks, one at a time.
• Step 4
  Add the sifted flour and baking powder and a pinch of salt. Mix gently.
• Step 5
  Spread the batter on a baking sheet lined with parchment paper. Bake for 12 minutes at 180°C.
• Step 6
  Meanwhile, finely chop the chocolate, using a chef's knife.
• Step 7
  Melt the chocolate in a double boiler. Remove from heat and add the butter, cut into small pieces. Mix with a rubber spatula until smooth and homogeneous.
• Step 8
  Remove the cake from the oven and flip it over onto a clean, damp kitchen towel. (Note: Don't use a towel that smells strongly of detergent or softener!).
• Step 9
  Gently peel away the parchment paper and roll the cake up in the towel, starting from a short end. Set aside.
• Step 10
  Pour the cream into a large mixing bowl. (The cream and bowl should be cold; you can put them in the freezer for a few minutes beforehand.) Whip the cream using a hand mixer.
• Step 11
  Gently fold the whipped cream into the melted chocolate mixture.
• Step 12
  Unroll the cake and spread it evenly with the chocolate cream. Reserve at least a third of the chocolate cream for frosting the cake.
• Step 13
  Use the kitchen towel to tightly re-roll the cake into a log.
• Step 14
  Transfer the log to a wire rack, seam-side down, and frost it with the rest of the chocolate cream. Refrigerate for at least 1 hour before serving.
• Step 15
  Remove the Yule log from the refrigerator and, using the tines of a fork, draw lines in the frosting to create a bark-like texture.
• Step 16
  Sprinkle with powdered sugar (optional), cut into slices and serve. Merry Christmas!