Chocolate Yule Log (Bûche de Noël au Chocolat)

Cake

1. Preheat oven to 450F/230C.
2. Separate egg yolks from white. In a bowl, whisk the yolks with ⅓ cup (80g) of caster sugar until they turn white and are firm.
3. In a second bowl, whisk the egg whites with the remaining caster sugar until they are firm.
4. Stir in sweetened yolks to white, lifting the preparation from the bottom of the bowl, very gently, in order not to break the whites. Stir in the flour very gradually, proceeding in the same way.
5. Spread the batter in a rectangle baking sheet of about 12 x 16 inches (30x40cm) covered with parchment paper. Bake for 5-6 minutes.
6. Remove from oven and let cool. Turn the cake over on a second parchment paper and peel off the first paper from the cake.

Chocolate Buttercream

1. Melt chocolate in double boiler and set aside at room temperature.
2. Beat the whole eggs and yolks with electric mixer for 4 minutes.
3. In a non-stick saucepan, bring the sugar and water to a boil and cook over low to medium heat until reaching a temperature of 244F/118C. Soak quickly the bottom of the pan in cold water to stop the cooking.
4. While whisking egg yolks, slowly pour the syrup to drizzle over the eggs and whisk briskly for several minutes until it is tempered. The mixture should at least double in volume and whiten.
5. With the processor at medium speed, gradually and gently fold the butter. It is very important for the butter to be soft and not melted.
6. Finish by gently incorporating the melted chocolate.
7. Separate chocolate buttercream in two portions of ⅓ and ⅔.

Syrup

1. Combine water and sugar in a saucepan. Boil. Stir until sugar is completely dissolved. Cook over low heat for 3 minutes, stirring constantly.
2. Reserve the syrup in a glass container and allow to cool until reaching a temperature of about 60F/20C. When cool, add liquor and/or selected flavor extracts.

Assembly

1. Brush cake with syrup.
2. Spread evenly ⅓ of the chocolate buttercream on the entire surface of the cake. Roll the log lengthwise. Wrap tightly in plastic wrap so that it keeps its shape. Place in the refrigerator for 3 hours.
3. Take the rolled cake out of the refrigerator. Cut one of the ends of the log. It will be used to make a "knot" (as in a real log).
4. Using a spatula, spread the remaining ⅔ of the chocolate butter cream, then place the knot on top. Then coat the perimeter of the "knot" with cream.
5. Using a pastry comb or fork, make streaks to imitate the bark of the wood.