Buche de Noel/ Yule Log

Oh my!  What a treat this is!  I made this for Christmas, but it can be enjoyed any time of year or during the winter celebrations.  I was scared to make it as I am not very good at decorating and it looked a bit tricky.  But it really isn't that hard to make.  It takes patience and a little time, but it is well worth it.  It truly is a decadent dessert.  Even better, this is a flourless cake!  It is very light and fluffy.  Make sure to not skip beating the eggs as required, as that is the key to the fluffiness. You can go wild with the decorating.  I sprinkled some sweetened shredded coconut on the serving platter to resemble the snow.  I also made mushrooms by sticking a mini marshmallow and a chocolate kiss on a toothpick, then made dots out of red food gel.  You could also rool out gumdrops to make holly leaves.  You could also use a fork to make the frosting look like tree bark.  Oh, the possibilities are endless.  However you choose to decorate it, it is worth is and is delicious.  Enjoy!

Ingredients:
For the cake:
-6 eggs, yolks and whites divided
-1/2 cup sugar + 1/4 cup sugar
-1/3 cup unsweetened cocoa powder
-1 1/2 tsp vanilla extract
-1/8 tsp salt
For the filling:
-2 cups heavy cream
-1/2 cup powdered sugar
-1/2 cup unsweetened cocoa powder
-1 tsp vanilla extract
For the chocolate buttercream frosting:
-1/3 cup butter, softened
-1/3 cup unsweetened cocoa powder
-2 cups powdered sugar
- 1 1/2 tsp vanilla extract
-3-4 Tbs 2% milk
Directions:
Preheat oven to 375 F.  Line a 10x15 inch jellyrool pan ( a regular cookie sheet) with parchment paper.  Coat parchment paper with non stick cooking spray.  Set aside.
First, make the frosting.  In a large bowl, whip all the ingredients until thick and stiff.  Refrigerate.
Now let's make the cake.  In a large bowl, beat the eggs yolks with 1/2 cup sugar until thick and pale.  This means that you will run the mixer on high for at least 5 minutes.  This is very important as it would make the cake nice and fluffy.  Turn the mixer to low and add 1/3 cup cocoa, 1 1/2 tsp vanilla and the salt.  Mix well.
In a separate bowl, with clean beaters, whip egg whites to soft peaks.  Gradually add 1/4 cup sugar, and beat until whites form stiff peaks.  Immediately fold the whites mixture into the yolks mixture.  Spread the batter evenly into the prepared pan.
Bake in preheated oven for 12-15 minutes, or until cake springs back when lighly touched. 
Dust a large piece of wax paper with powdered sugar.  Be generous.  Set aside.
Let the baked cake cool for 10 minutes.  Gently turn it over onto the prepared wax paper.  Gently roll it with the paper.  Let it cool like that for 30 minutes. 
While it's cooling, beat the frosting ingredients until smooth.  Add more milk, if necessary, to make it spreadable.
Once the cake cooled, unroll it.  Spread filling within 1 inch  of the edge.  Gently roll it back, without the wax paper this time.  Frost and decorate as desired.  Refrigerate until ready to serve,  It it better if you make it a day ahead and let it sit inthe fridge for 24 hours.  Slice and enjoy!