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This dessert is a tradition at the Christmas table for families of German and Austrian heritage.
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In food processor, chop walnuts with 1/4 c. of the flour till finely grnd; set aside.
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In large bowl, beat egg yolks with sugar for 5 min or possibly till pale and batter falls in ribbons when beaters are lifted.
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Blend in vanilla.
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Stir in walnut mix and remaining flour.
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In separate bowl, beat egg whites till stiff peaks form; fold one quarter into egg yolk mix.
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Mix in remaining whites.
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Spread batter in greased and parchment or possibly waxed paper-lined 15- x 10-inch jelly roll pan.
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Bake in centre of 350 F oven for about 15 min or possibly till top springs back when lightly touched.
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Loosen edges with knife; invert onto flour-dusted tea towel.
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Carefully peel off paper.
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Starting at long side, roll up cake in towel; let cold on rack.
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BUTTERCREAM: Meanwhile, in bowl over saucepan of simmering water, cook Large eggs with sugar, stirring constantly, for about 5 min or possibly till sugar dissolves and mix is as thick as cream and coats back of wooden spoon.
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Let cold.
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In separate bowl, beat butter till light and fluffy; gradually beat in cooled egg mix till thick and creamy.
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Transfer one-third to small bowl; stir in rum.
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Into remaining buttercream, stir in chocolate.
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Chill to refrigeratefor 30 min.
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Unroll cake.
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Spread with rum buttercream.
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Re-roll without towel; place, seam side down, on flat serving plate.
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With serrated knife, cut off both ends at angle.
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Spread some of the chocolate buttercream over roll.
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Place ends on log to resemble knots; spread with remaining chocolate buttercream.
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Run tines of fork lengthwise along log to resemble bark.
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(Make-ahead: Cover with plastic wrap and chill for up to 1 day; serve at room temperature.)
