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Yule log

DIRECTIONS

To make the chocolate sponge cake, preheat the oven to 400° F. Line an 11 x 7 x 1-1/2-inches jelly roll pan with wax paper. Put the eggs and sugar in the top of a double boiler over barely steaming water, off the heat, making sure the insert does not touch the water. Using an electric mixer, beat for 5 - 7 minutes, or until the mixture is thick and creamy, has doubled in volume and leaves a trail as it falls from the beaters. The mixture should never be hot, only warm. Remove the insert from the water and beat until cold. Sift the flour and cocoa and carefully fold into the egg mixture until just combined. Pour into the prepared pan and spread evenly. Bake for 6 - 8 minutes, or until springy. Slide the hot sponge cake, with the paper, onto a wire rack.
To make the buttercream, put the chocolate in the top of a double boiler over hot water, off the heat, making sure the insert is not touching the water. Leave the chocolate to melt slowly, stirring occasionally until smooth. Cool slightly. Put the sugar in a small saucepan with enough cold water to just cover it. Make a sugar syrup by following the method in the Chef s techniques (see below). Meanwhile, beat the egg yolks in a small bowl with an electric mixer until pale. As soon as the syrup is ready, carefully pour it in a thin steady stream into the egg yolks, beating constantly and pouring between the beaters and the side of the bowl. Continue beating until cold. Beat in the butter and then the melted chocolate. Place in a clean bowl and cover with plastic wrap.
To make the ganache, melt the chocolate as in step 2. Heat the cream until just at boiling point. Pour the cream into the chocolate and whisk until thick and glossy. Stir in the butter until melted, then cool to room temperature.
Turn the cake over onto a large piece of waxed paper and peel off the paper that was used for baking. Spread the ganache over the cake and roll it up by picking up the paper at one of the long sides and pushing it away from you while rolling. Trim the ends and chill for 5 - 10 minutes. Put the buttercream in a pastry bag fitted with a 1/2-inch star nozzle. Pipe lines of buttercream lengthwise along the log, then pipe swirls of buttercream on top. Alternatively, spread the butter cream with a palette knife. Chill, then use a fork to mark lines and notches for a bark effect.
Decorate the log with marzipan holly leaves and berries. Color the marzipan with food coloring, and cut out green leaves using a sharp knife and roll red berries between your fingers.
Sugar Syrup: Stir the sugar and water over low heat until the sugar dissolves completely.
Using a wet pastry brush, brush the sugar crystals from the side of the pan.
Boil, without stirring, until the syrup reaches the soft-ball stage, which is between 234°F and 240°F.
If you don't have a sugar thermometer, drop about 1/4 teaspoon of the syrup into a bowl of iced water. The syrup should form a soft ball that flattens when removed from the water.