4 large eggs, separated, plus 2 egg whites, at room temperature
1/2 cup granulated sugar
1 tablespoon vanilla
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup sifted all-purpose flour
1/4 cup sifted unsweetened cocoa powder + more for dusting the cakeFor the chocolate buttercream:
6 egg yolks
2/3 cup granulated sugar
1/4 cup water
3 sticks (1 1/2 cups) unsalted butter, softened
6 oz semisweet chocolate, melt & cool
1 tablespoon eau-de-vie de framboise For the decoration:
Meringue Mushrooms (recipe follows)
2 T. almond paste tinted with green food coloring
Confectioners' sugar for dusting
Preheat oven to 425°
Butter the jelly-roll pan, line it with wax paper. Leave a 2" overhang on each of the short ends.
Butter paper and dust it with flour, shake off excess.
In large bowl, beat egg yolks until smooth.
Gradually 6 T. granulated sugar.
Beat batter at med speed for 3-4 minutes, or until creamy and light.
Beat in framboise.
In another bowl, with mixer, beat egg whites with 1/8 t. salt until frothy.
Add the cream of tartar.
Beat whites until they hold soft peaks.
Gradually add remaining 2 T. sugar.
Beat whites to stiff peaks.
Fold whites into batter gently but thoroughly.
Sift flour, 1/4 c. cocoa powder & remaining 1/8 t. salt over batter, 1/3 at a time.
Fold in each addition until batter is smooth.
Pour the batter into the jelly-roll pan.
Spread it evenly with a spatula.
Bake cake in the middle of oven for 8-10 minutes, or until it tests done.
Dust cake lightly with cocoa powder, cover it with wax paper, and let it cool.
Pull edges of the wax paper away from the pan.
Invert cake onto a baking sheet and carefully peel off the paper.
Dust cake lightly with remaining cocoa powder.
Cover it with wax paper, and roll it up.
Let the cake cool completely. Chocolate butter cream:
In bowl of upright mixer beat egg yolks until light and creamy.
In small heavy saucepan combine the sugar with the water.
Bring the mixture to a boil.
Cook over moderate heat.
Stir & wash down any sugar crystals clinging to sides of pan, with brush dipped in cold water.
Cook until the syrup reaches soft-ball stage, or candy thermometer registers 238°
With the mixer running, add hot syrup to yolks in a stream.
Beat mixture until completely cool.
Beat in butter and the chocolate, a little at a time.
Pour the buttercream into a bowl, beat in the framboise.
Chill the buttercream, covered, until the cake is ready to be frosted.
To assemble the cake:
Cut a 2" piece diagonally from each end of the cake. Set the pieces aside.
Transfer the cake to a serving tray.
Arrange reserved end pieces on top of cake to stimulate sawed-off branches.
Beat chilled buttercream until smooth and with a spatula spread it over cake.
Gently pull tines of a fork lengthwise over buttercream to simulate bark.
Garnish log with the meringue mushrooms and chocolate leaves.
Force green almond paste through med sieve.
With tip of a small knife attach it to the log around the mushrooms to simulate moss.
Gently dust log with sifted confectioners' sugar, simulating snow. Let the cake come to room temperature before serving. Cut cake with a sharp serrated knife.
