Christmas Log: a French tradition made in America

Before a clever 19th century pastry chef created the now mandatory christmas cake, the Christmas Log burnt brightly in every French fireplace. When Santa Claus took to passing through the chimney to offer his wares, the log jumped from its normal place to the table for everybody’s pleasure. It is one of the few French holiday traditions. Germany is responsible for Christmas pine trees, Great Britain for the bank holiday and the subsequent extra money as well as the stockings that it goes into. The Scandinavian nations brought the reindeers and the elves. But who is counting? What’s important is that we end up with a smorgasbord of international customs: to everyone, her favorite. I was extremely happy to find this French treat in Wainscott. Brad produces a realist and tasty chocolate raspberry log at Bradzilla. He graciously provided me with the following recipe, which I adapted for home cooking.

Chocolate Christmas log
(A little delicate, Preparation and cooking time: 60 minutes, Waiting time: 60 minutes, Cheap)
Ingredients:
1-Chocolate sponge base
¼ cup (60g) sugar
6 eggs
¾ tsp cream of tartar
4 oz. bittersweet chocolate melted
2-Raspberry mousse filling
1 cup raspberries (fresh or frozen)
¼ cup (60g) fine sugar
3-Frosting
8 oz. (237 g) bittersweet chocolate
2/3 cup (158g) heavy cream
1 tablespoon vanilla
½ stick (60g) cold butter
Material:
Whip
2 salad bowls
Saucepan
Eggbeater
Silicone spoon
Silicone brush
Cookie sheet covered with parchment paper.
Toothpick

1-Preheat oven at 300F Crack and separate the eggs in two salad bowls. Mix the sugar with the yolks until light and fluffy. Set aside. Melt the chocolate with a tablespoon of water over low heat. Mix well and cool down. Whip whites until soft peaks form. Add cream of tartar and chocolate into yolks. Gently fold whites into yolks. Spread evenly on prepared sheet pan with the silicone spoon. Bake at 300F (150C) degrees for 16 minutes, rotating at half term.
2-Heat in a pan at medium range the raspberries and sugar till juicy and bubbling. Cook while mixing until you obtain a paste. Cool completely.
3-Boil the cream until it bubbles. Remove from the stove and add the chocolate broken in small pieces. Add the cold butter cut in small pieces and the vanilla. Blend and chill to proper consistency.
Wait until everything is cool before assembling.
Spread the raspberry filling on the sponge and carefully roll up the cake. Place it on the serving plate. Cut one slice and position it on top of the cake about 2/3 of the length, to simulate a stump. Brush the frosting over the cake. The brush will naturally create texture over the log. Using a toothpick create pretend bark and circles on the stump. Sprinkle the confectioner sugar through a fine strainer to create a snow effect.