Prep. time: Under 1 hour
Baking time: About 30 minutes

In Quebec the yule log is usually garnished with little meringue mushrooms sprinkled with cocoa and snowy pine trees about 5 cm high. A miniature axe stuck into the knot completes the decoration.

Preparing the sponge

1. Separate the eggs; beat the egg whites to stiff peaks; mid-way through add in one-third of the sugar;
2. beat the egg yolks with the remaining sugar;
3. gently fold the egg whites into the yolks; while still folding, gradually sprinkle in the flour until the mixture is well blended;
4. on a rectangular jelly roll pan, place a piece of buttered and floured parchment paper;
5. spread the batter to about a 1 cm (1/2") thickness and bake at 220° C (425° F) for about 12 minutes; let cool.

Making the buttercream

1. Cook the sugar for about 10 minutes in 100 ml (6 tbsp.) water until it reaches the soft ball stage (a little of the syrup dropped into cold water should form a ball);
2. beat the egg yolks, gradually add in the sugar syrup while whisking constantly; add the butter and stop beating once the texture is smooth and creamy;
3. set aside about one-quarter of the filling and add the melted chocolate;
4. to the non-flavoured buttercream add the maple syrup, strong coffee or simply a little vanilla.

Assembly

1. Spread a thin later of the maple buttercream over the sponge layer;
2. roll the sponge up to form a large cylinder;
3. cut the ends at an angle;
4. place one of the cut pieces on the side of the log to form a knot;
5. ice the cake with the maple buttercream and finish by running a fork along it horizontally to reproduce the look of bark;
6. put the chocolate cream into a piping bag; draw a spiral on the knot and on both ends of the log.

 A sparkling wine