Ingredients

• 4 Large Eggs
• 0.5 cup Granulated Sugar
• 0.5 cup All-purpose Flour
• 0.25 cup Unsweetened Cocoa Powder (for cake)
• 1 Pinch of Salt
• 6 oz Dark Chocolate (70% cacao), chopped (for ganache)
• 0.75 cup Heavy Cream (for ganache)
• 0.5 tsp Vanilla Extract (for ganache)
• 1 cup Unsalted Butter, softened (for buttercream)
• 3 cups Powdered Sugar (for buttercream)
• 0.5 cup Unsweetened Cocoa Powder (for buttercream)
• 0.25 cup Heavy Cream or Milk (for buttercream)
• 1 tsp Vanilla Extract (for buttercream)
• 1 set Meringue Mushrooms, Fresh Cranberries, Rosemary Sprigs

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) baking sheet with parchment paper. In a large heatproof bowl, whisk eggs and granulated sugar over a bain-marie until warm to the touch and the sugar has dissolved. Remove from heat and beat with an electric mixer until the mixture is light, thick, and pale (forms a 'ribbon' when lifted).

2. 2

   Sift together the all-purpose flour, 1/4 cup unsweetened cocoa powder, and a pinch of salt. Gently fold the dry ingredients into the egg mixture in two additions, being careful not to deflate the batter. Pour the batter onto the prepared baking sheet and spread evenly.

3. 3

   Bake for 10-12 minutes, or until the cake springs back when lightly touched. Immediately invert the hot cake onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper. While still warm, roll the cake and towel tightly from the short end. Let cool completely on a wire rack.

4. 4

   For the ganache filling: Place 6 oz of chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 3/4 cup heavy cream until simmering, then pour it over the chocolate. Let sit for 5 minutes, then whisk until smooth and fully melted. Stir in 1/2 teaspoon vanilla extract. Refrigerate for 30-45 minutes until thickened but still spreadable.

5. 5

   For the chocolate buttercream: In a large bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar and 1/2 cup unsweetened cocoa powder, alternating with 1/4 cup heavy cream or milk, beating until smooth and fluffy. Beat in 1 teaspoon vanilla extract.

6. 6

   Once the cake is completely cool, gently unroll it. Spread the thickened chocolate ganache evenly over the entire surface of the cake. Carefully re-roll the cake tightly.

7. 7

   Trim about 1-2 inches from one end of the log at an angle, and attach this piece to the side of the main log with a little buttercream to create a 'branch'. Cover the entire cake with the chocolate buttercream, using an offset spatula or fork to create a bark-like texture.

8. 8

   Dust with additional powdered sugar to resemble snow. Arrange meringue mushrooms, fresh cranberries, and rosemary sprigs on and around the log for decoration. Refrigerate for at least 2 hours to allow the buttercream to set before serving.