Ingredients: |
Ingredients: 4 large eggs, separated
2/3 cup sugar, divided
2 tablespoons water
1 teaspoon vanilla
1/2 cup ground amonds
1/2 cup sifted cake flour
3 tablespoons cocoa
1/2 teaspoon cream of tartar
Dash of salt
2 to 3 tablespoons powdered sugar
Chocolate Mousse Filling
Chocolate Ganache Frosting
1/2 cup chopped pistachios
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Directions: |
Directions:Grease bottom and sides of a 15x10-inch jellyroll pan; line with wax paper, and grease and flour wax paper. Set aside.
Beat egg yolks in a large mixing bowl at high speed with an electric mixer 5 minutes or until thick and pale. Gradually add 1/3 cup sugar, beating well. Add water and vanilla. Fold in ground almonds. Gradually fold in cake flour and cocoa.
Beat egg whites at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into egg yolk mixture.
Spread batter evenly into prepared pan. Bake at 375º for 10 minutes or until top springs back when touched.
Sift powdered sugar in a 15x10-inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool completely on a wire rack, seam side down.
Unroll cake and remove towel. Spread cake with Chocolate Mousse recipe; carefully reroll. Cover and chill. Cut a 1-inch-thick diagonal slice from 1 end of cake roll.
Place cake roll on a serving plate, seam side down; position cut piece against side of cake roll to resemble a knot on tree bark. Spread Chocolate Ganache frosting over cake.
Score frosting with the tines of a fork to resemble tree bark. Garnish with pistachios or even dark chocolate "tree branches" scattered on log. Store cake in refrigerator. |
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