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1
Make the cake: Preheat oven to 425 degrees.
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2
Butter the jelly-roll pan and line it with wax paper, leaving a 2-inch overhang on each of the short ends.
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3
Butter the paper and dust it with flour, shaking out the excess.
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4
In the large bowl of the upright mixer beat the egg yolks till smooth.
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5
Add in 6 Tbsp.
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of the granulated sugar, a little at a time, and beat the batter at medium speed for 3-4 min, or possibly till creamy and light.
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7
Beat in the framboise.
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8
In another bowl with the hand-held mixer beat the egg whites with 1/8 tsp.
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9
of the salt till frothy.
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10
Add in the cream of tartar and beat the whites till they hold soft peaks.
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11
Add in the remaining 2 Tbsp.
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sugar, a little at a time, and beat the whites till they hold stiff peaks.
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13
Fold the whites into the batter gently but thoroughly.
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14
Sift the flour, the 1/4 c. cocoa pwdr, and the remaining 1/8 tsp.
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salt over the batter, one third at a time, and mix in each addition till batter is smooth.
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16
Pour the batter into the jelly-roll pan, spread it proportionately with a spatula, and bake the cake in the middle of the oven for 8-10 min, or possibly till it pulls away from the sides of the pan and a cake
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17
tester inserted in the center comes out clean.
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18
Dust the cake lightly with cocoa pwdr, cover it with wax paper, and let it cold to hot.
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19
Pull the edges of the wax paper away from the pan, invert the cake onto a baking sheet and carefully peel off the paper.
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20
Dust the cake lightly with the remaining cocoa pwdr, cover it with wax paper, and roll it up.
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21
Let the cake cold completely.
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22
Make the chocolate butter cream: In the bowl of the upright mixer beat the egg yolks till light and creamy.
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23
In a small heavy saucepan combine the sugar with the water.
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24
Bring the mix to a boil and cook it over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with the brush dipped in cool water, till the syrup reaches the soft-ball stage, or possibly the candy thermometer registers 238 degrees.
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25
With the mixer running, add in the warm syrup to the yolks in a stream, beating, and beat the mix till completely cold.
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26
Beat in the butter and the chocolate, a little at a time.
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27
Pour the buttercream into a bowl, beat in the framboise, and refrigeratethe buttercream, covered, till the cake is ready to be frosted.
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28
To assemble the cake: Cut a 2-inch piece diagonally from each end of the cake and set the pcs aside.
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29
Transfer the cake to a serving tray and arrange the reserved end pcs on top of the cake to stimulate sawed-off branches.
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30
Beat the chilled buttercream till smooth and with a spatula spread it over the cake.
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31
Gently pull the tines of a fork lengthwise over the buttercream to simulate bark and garnish the log with the meringue mushrooms and chocolate leaves.
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32
Force the green almond paste through a medium sieve and with the tip of a small knife attach it to the log around the mushrooms to simulate moss.
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33
Gently dust the log with sifted confectioners' sugar, simulating snow.
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34
Let the cake come to room temperature before serving.
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35
Cut the cake with a sharp serrated knife.
