French Yule Log

1. Place the egg whites in the bowl of a stand mixer fitted with the wire whisk. Beat on speed 10 until stiff. Set aside.
2. Place the egg yolks and caster sugar in the bowl of a stand mixer fitted with the wire whisk. Blend on speed 4 until the mixture becomes pale.
3. Add the flour, cocoa powder, baking powder, and salt. Blend until well combined.
4. Add a large spoonful of beaten egg whites to the egg yolk mixture. Blend on speed 2 for one minute.
5. Now that the mixture is less dense, fold in the remaining egg whites by hand.
6. Spread the dough out on a silicone baking mat (20 cm x 30 cm) and bake for 7 minutes in a preheated oven at 220°C.
7. The cake should be fully cooked but still soft to the touch.
8. Sprinkle a generous amount of powdered sugar on a clean, dry cloth.
9. Transfer the cake to the cloth and remove the silicone baking mat. Roll the cake and let it cool completely.
10. Heat the 240g of whipping cream. In a separate bowl, combine the chocolate, vanilla extract, and butter.
11. Pour the hot cream over the mixture. Mix until all the ingredients are melted and well combined. Let it cool completely.
12. Place the remaining cream in the bowl of a stand mixer fitted with the whisk attachment. Add the powdered sugar and beat on speed 8 until stiff.
13. Unroll the cake and spread the whipped cream over it. Roll the cake again, this time without the cloth.
14. Garnish the Yule log with chocolate and decorate as desired.