INGREDIENTS

INSTRUCTIONS

FOR THE CAKE
FOR THE CHOCOLATE BUTTERCREA
FOR THE DECORATION
Make the cake: Preheat oven to 425 degrees. Butter the jelly-roll pan
and line it with wax paper, leaving a 2-inch overhang on each of the
short ends. Butter the paper and dust it with flour, shaking out the
excess.
In the large bowl of the upright mixer beat the egg yolks until
smooth. Add 6 tablespoons of the granulated sugar, a little at a
time, and beat the batter at medium speed for 3-4 minutes, or until
creamy and light. Beat in the framboise. In another bowl with the
hand-held mixer beat the egg whites with 1/8 teaspoon of the salt
until frothy. Add the cream of tartar and beat the whites until they
hold soft peaks. Add the remaining 2 tablespoons sugar, a little at a
time, and beat the whites until they hold stiff peaks. Fold the
whites into the batter gently but thoroughly. Sift the flour, the 1/4
cup cocoa powder, and the remaining 1/8 teaspoon salt over the
batter, one third at a time, and fold in each addition until batter
is smooth.
Pour the batter into the jelly-roll pan, spread it evenly with a
spatula, and bake the cake in the middle of the oven for 8-10
minutes, or until it pulls away from the sides of the pan and a cake
tester inserted in the center comes out clean. Dust the cake lightly
with cocoa powder, cover it with wax paper, and let it cool to warm.
Pull the edges of the wax paper away from the pan, invert the cake
onto a baking sheet and carefully peel off the paper. Dust the cake
lightly with the remaining cocoa powder, cover it with wax paper, and
roll it up. Let the cake cool completely.
Make the chocolate butter cream: In the bowl of the upright mixer
beat the egg yolks until light and creamy. In a small heavy saucepan
combine the sugar with the water. Bring the mixture to a boil and
cook it over moderate heat, stirring and washing down any sugar
crystals clinging to the sides of the pan with the brush dipped in
cold water, until the syrup reaches the soft-ball stage, or the candy
thermometer registers 238 degrees. With the mixer running, add the
hot syrup to the yolks in a stream, beating, and beat the mixture
until completely cool. Beat in the butter and the chocolate, a little
at a time. Pour the buttercream into a bowl, beat in the framboise,
and chill the buttercream, covered, until the cake is ready to be
frosted.
To assemble the cake: Cut a 2-inch piece diagonally from each end of
the cake and set the pieces aside. Transfer the cake to a serving
tray and arrange the reserved end pieces on top of the cake to
stimulate sawed-off branches. Beat the chilled buttercream until
smooth and with a spatula spread it over the cake. Gently pull the
tines of a fork lengthwise over the buttercream to simulate bark and
garnish the log with the meringue mushrooms and chocolate leaves.
Force the green almond paste through a medium sieve and with the tip
of a small knife attach it to the log around the mushrooms to
simulate moss. Gently dust the log with sifted confectioners' sugar,
simulating snow. Let the cake come to room temperature before
serving. Cut the cake with a sharp serrated knife.
Yield: one 15-inch roll
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4886
Converted by MM_Buster v2.0l.

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