Wood Logs

Preheat oven to 180°C (350°F), then line a 23x33cm (9x13 inch) rimmed baking sheet with parchment paper. Whisk room-temperature eggs and granulated sugar in a heatproof bowl set over gently simmering water for 3 minutes until the mixture reaches 40°C (104°F), then beat with an electric mixer on high speed for 5 minutes until pale, tripled in volume, and leaves a thick 2-second ribbon when the whisk is lifted. Sift in flour, cocoa powder, and salt, fold gently with a silicone spatula in 3 separate additions, then fold in cooled melted butter and 1/2 teaspoon of vanilla. Pour batter evenly into the prepared pan, smooth the top with a spatula, and bake for 12 minutes on the middle oven rack until the top springs back when lightly touched.

Immediately after removing the sponge from the oven, loosen the edges with a small offset spatula. Dust a clean linen kitchen towel lightly with the extra cocoa powder, flip the warm sponge out onto the towel, and carefully peel off the parchment paper backing. Starting from the short end closest to you, tightly roll the sponge together with the towel into a log shape, then set it seam-side down on a wire rack to cool completely to room temperature (about 30 minutes) — this pre-rolling step prevents cracking when adding filling later.

While the sponge cools, prepare the filling: beat chilled heavy cream, powdered sugar, and remaining 1/2 teaspoon of vanilla extract with an electric mixer on medium speed for 2 minutes until soft, stable peaks form. Pour in cooled melted dark chocolate (ensure it is no hotter than 27°C/80°F to avoid melting the cream), then beat on low speed for 30 seconds until fully combined into a thick, spreadable chocolate cream consistency. Set aside 1/3 of the filling in a small bowl to use for the outer log coating.

Once the sponge is fully cooled, gently unroll it carefully — small, shallow surface cracks are normal and will be hidden by the outer coating. Spread the remaining 2/3 of the chocolate filling evenly across the entire surface of the sponge, leaving a 1cm (1/2 inch) plain border along the far short edge to prevent filling from oozing out when rolling. Tightly re-roll the sponge (without the kitchen towel this time) starting from the same short end used for pre-rolling, applying gentle even pressure to create a firm log shape. Place the rolled log seam-side down on a long white serving platter.

Take the reserved 1/3 of the chocolate filling, and spread it thickly and evenly over the entire outer surface of the rolled log, including the two cut ends. Use the tines of a regular dinner fork to drag wavy, uneven lines lengthwise along the coated log to mimic the rough, ridged bark texture of a real wood log. Do not over-smooth the coating — a rustic, uneven appearance looks far more authentic than a perfectly smooth finish.

Press mixed chocolate shavings gently into the coated bark surface for extra texture and depth, then dust the top of the log lightly with extra powdered sugar to resemble a light dusting of fresh snow. Chill the log in the refrigerator for at least 20 minutes to set the filling and coating before serving. If desired, add a small sprig of food-safe holly or a few sugared cranberries to the log ends for a festive garnish.