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["Preheat oven to 200C.", "Separate egg whites from yolks.", "Beat 3 yolks (the fourth one will not be used) and half the sugar for 5 minutes at medium speed.", "Sift the flour, powdred sugar, and ground almonds, and stir in the eggs/sugar mixture.", "Beat the egg whites until stiff, adding the remaining powdered sugar slowly.", "Fold into the above mixture with a spatula.", "Line a baking sheet with parchment paper.", "Spread the dough to a rectangle of 30X20 cm. and 0.8 cm. thick.", "Bake 12 to 15 minutes, the dough should remain flexible.", "Remove from the mold and let it cool.", "In a heavy saucepan, put 1/3 of the sugar.", "Cook until you obtain a caramel, add the second 1/3, stir again then add the last 1/3. Once the caramel is cooked (just tiny bubbles forming) add the hot cream slowly.", "Let boil. Pour it on the chocolate 3 times, and add the butter and chopped walnuts.", "Set aside for 3-4 minutes.", "Spread a little marmalade on the rolled cake and cover with the chocolate caramel and dried fruits. Roll the cake quite tight.", "Cover with plastic wrap.", "Heat the cream and pour 1/3 of it into the melted chocolate and then again 1/3 and 1/3 to obtain a shiny mixture.", "Add the butter and stir.", "Wait 2-3 minutes before you start to pour the ganache on the rolled biscuit.", "In a saucepan melt the sugar over low heat for a light caramel.", "Stir in crushed hazelnuts.", "Mix and pour the nougatine in a thin layer on a greaseproof paper.", "Put a second greaseproof paper on top and roll using a rolling pin. Allow to harden.", "Using a rolling pin, between 2 sheets of parchment paper, ""tap"" on the nougatine to reduce it to a thick powder.", "Sprinkle it on the ganache until it is set.", "Keep the log in cool place and remove from the refrigerator 15 minutes before serving."]
