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1
Place chocolate in medium microwave-safe bowl.
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2
Bring cream to simmer in small saucepan.
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3
Pour cream over chocolate.
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4
Let stand 1 minute, then whisk until melted and smooth.
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5
Do ahead can be made 1 week ahead.
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6
Cool, cover, and chill.
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7
Rewarm, uncovered, in microwave in 15-second intervals and whisk before using.
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8
Stir chocolate in small saucepan over low heat until melted and smooth.
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9
Remove from heat.
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10
Using pastry brush, brush chocolate on underside (veined side) of 1 leaf to coat completely (do not allow chocolate to drip over edge of leaf).
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11
Place leaf, chocolate side up, on small foil-lined baking sheet.
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12
Repeat with remaining leaves.
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13
Chill, uncovered, until chocolate coating is cold and firm, at least 1 hour.
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14
Working with 1 leaf at a time, carefully peel green leaf away from chocolate.
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15
Return chocolate leaf to same sheet; discard green leaf.
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16
DO AHEAD: Can be made 3 days ahead.
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17
Cover with plastic wrap and chill.
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18
Position rack in center of oven and preheat to 375F.
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19
Line 15 x 10 x 1-inch baking sheet with parchment.
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20
Coat paper with nonstick spray and dust with cocoa.
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21
Sift 1/2 cup sugar, cake flour, 1/4 cup cocoa, baking powder, and salt into small bowl.
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22
Using electric mixer, beat egg yolks in large bowl until thick.
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23
Beat in oil, 2 tablespoons water, and vanilla.
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24
Gradually add dry ingredients, beating just until blended.
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25
Using clean dry beaters, beat egg whites and cream of tartar in medium bowl until soft peaks form.
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26
Gradually add remaining 1/2 cup sugar, beating until stiff but not dry.
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27
Fold 1/4 of whites into yolk mixture to lighten.
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28
Fold in remaining whites in 2 additions.
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29
Spread batter evenly on prepared baking sheet.
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30
Bake cake until puffed and tester inserted into center comes out clean, about 12 minutes.
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31
Cool cake in pan on rack 10 minutes.
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32
Sift light layer of cocoa over large smooth kitchen towel (not terry cloth).
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33
Cut around pan sides.
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34
Turn cake out onto prepared towel, leaving 3-inch cloth border on 1 long side.
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35
Peel off parchment.
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36
Starting at long side with cloth border and using cloth as aid, roll up cake in towel (towel will be rolled up inside).
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37
Place cake, seam side down, on work surface; cool completely.
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38
Microwave ice cream in 10-second intervals until barely softened.
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39
Unroll cake on work surface but leave on cloth.
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40
Dollop ice cream over cake by spoonfuls.
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41
Gently spread ice cream into even layer, leaving 1-inch plain border on long side opposite cloth border.
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42
Sprinkle ice cream with crushed candy.
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43
Using cloth as aid and starting at cloth border, roll up cake, enclosing ice cream in cake.
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44
Place cake, seam side down, on long platter; cover with plastic wrap.
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45
Freeze cake at least 8 hours or overnight.
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46
Using electric mixer, beat egg whites and cream of tartar in large bowl to soft peaks.
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47
Gradually add sugar, beating until stiff but not dry.
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48
Beat in vanilla.
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49
Cut off 1/8 of cake at angle at 1 end.
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50
Press cutoff part onto center of 1 side of log, cut side in.
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51
Spread meringue all over top, sides, and ends of cake.
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52
Using fork, make long grooves in meringue down length of cake and in circles on ends to resemble tree bark.
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53
Freeze cake until meringue is cold and firm, at least 3 hours.
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54
Using torch, brown meringue in random spots.
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55
Return cake to freezer.
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56
DO AHEAD: can be made 2 days ahead.
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57
Cover and keep frozen.
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58
Garnish cake with chocolate leaves, fresh mint sprigs, and small candy canes.
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59
Cut cake crosswise into 1-inch-wide slices.
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60
Drizzle with warm chocolate sauce.
