French Yule Log Cake (Buche de Noel)

Ingredients:

Glaze

• Semi-sweet chocolate – 340 grams
• Butter - 8 tbsp.
• Heavy cream - 2/3 cup

Meringue

• Sugar – 10 tbsp.
• Water - 1/4 cup
• Egg whites - 2 pieces
• Citric acid - 2 pinches
• A pinch of salt
• Vanilla extract - 1/2 tsp.
• Cocoa powder - 1/4 cup
• Powdered sugar - 1/2 cup

Roll

• Softened butter - 2 tbsp.
• Bittersweet chocolate (finely chopped) – 230 g.
• Heavy cream - 1 tbsp.
• Egg whites – 7 pieces
• Sugar - 2 tbsp.
• Dark rum – 2 tbsp.

Filling

• Semi-sweet chocolate – 100 gr.
• Sugar - 6 tbsp.
• Egg yolks – 3 pieces
• Butter - 12 tbsp.

Preparation:

1. Preparing the roll.
   
   Preheat oven to 190 C. Line a 35 x 25 cm baking pan with parchment paper and grease with butter.
2. In a small saucepan over medium heat, heat the cream, crumble in the chocolate, and stir until smooth. Cool.
3. Beat the egg whites until foamy, add sugar, and beat until stiff, glossy peaks form. Mix with the chocolate mixture.
4. Spread the batter evenly over the pan and bake for 10-12 minutes. Let cool.
5. Preparing the glaze.
   
   Melt the chocolate and butter in a double boiler, then remove from heat. Let sit at room temperature, stirring occasionally, until the glaze thickens (do not refrigerate).
6. Preparing the meringue.
   
   Preheat oven to 200 C.
7. In a small saucepan, combine sugar and 1/4 cup water, cover, and bring to a boil. Uncover and continue cooking for about 4 minutes.
8. Using a whisk or mixer, beat the egg whites until foamy, add citric acid and salt, and beat until the mixture begins to form stiff peaks.
9. Slowly pour the cooled sugar syrup into the whites, add vanilla, and continue beating until shiny.
10. Using a pastry bag, pipe mushroom cap and stem shapes (of various sizes) onto parchment paper. Let sit for 5 minutes. Bake the meringue for about an hour. Turn off the oven and let the meringue cool in the oven until dry and crisp (one hour).
11. Cut a hole in the center of the mushroom cap, coat the stem with icing, and push it onto the cap. Dust with cocoa powder. The meringues can be stored in an airtight container at room temperature for several days.
12. Preparing the filling.
    
    Melt the chocolate in a water bath, add sugar and cook until dissolved.
13. Beat the yolks until pale yellow (3 minutes), add the softened butter, continue beating until thickened and smooth.
14. Mix with chocolate and set aside.
15. Assembling the Yule Log.
    
    Place the sponge cake on parchment paper, drizzle with rum, add the filling, and smooth it out. Grasp the edge of the parchment paper and carefully roll it up, turning it toward you and peeling off the paper.