French for a Christmas cake shaped like a log, it is flourless and perfect for chocolate lovers!

It is supposed to resemble snow on a Yule log and celebrate the Christmas season.

Prep: 45 minutes
Cook: 15 minutes
Finishing touches: 30 minutes
Total: 1 hour 30 minutes
Servings: 12 individuals

Ingredients:
2 cups heavy cream
½ cup confectioners’ sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
6 egg yolks
½ cup white sugar
⅓ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
6 egg whites
¼ cup white sugar
confectioners’ sugar for dusting

Procedure:
Step 1:
Preheat the oven to 375 degrees F (190 degrees C).
Line a 10×15 inch jelly roll pan with parchment paper.
In a large bowl, mix whip cream, 1/2 cup confectioners’ sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until it is thick and stiff.
Refrigerate once completed.

Step 2:
In a different large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until it is thick and pale.
Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt.
In a large glass bowl, use clean beaters to whip egg whites to soft peaks.
Gradually add 1/4 cup sugar and beat until whites form stiff peaks.
Immediately fold the yolk mixture into the whites.
Spread the batter evenly into the prepared pan.

Step 3:
Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched.
Dust a clean dish towel with confectioners’ sugar.
Run a knife around the edge of the pan, and turn the warm cake out onto the towel.
Remove and discard parchment paper.
Starting at the short edge of the cake, roll the cake up with the towel.
Cool for 30 minutes.

Step 4:
Unroll the cake, and spread the filling to within 1 inch of the edge.
Roll the cake up with the filling inside.
Place seam side down onto a serving plate, and refrigerate until serving.
Dust with confectioners’ sugar before serving.

Enjoy and have a Merry Christmas!