Instructions

Make the chocolate roulade

1. Preheat the oven to 350°F. Line a 1/2 sheet pan with parchment paper.
2. Whisk the egg yolks with 1/4 cup of the sugar and the cocoa until light and fluffy. Add the melted chocolate and whisk until combined.
3. In a clean bowl whisk the egg whites to soft peak. Slowly whisk in the remaining 1/4 cup plus 1 tablespoon of sugar and whip to full peak. Fold the egg whites into the yolk mixture
4. Pour the batter into the prepared pan and spread to an even layer. Bake about 12-15 minutes until the cake springs back when lightly pressed in the center. As soon as the cake is removed from the oven, cover with a damp kitchen towel and set aside to cool.

Make the chocolate cream

1. Whip the cream with the confectioner's sugar and rum to soft peak. Add a big scoop of the cream to the melted chocolate and immediately whisk to combine. Whisk the chocolate back into the cream. Set aside about 1 cup of the chocolate cream and you'll use the remaining cream to fill the cake.

Assembly

1. Use the parchment paper to slide the cake from the pan onto your work surface
2. Spread the remaining cream onto the cake. Use the parchment paper to roll the cake from the long side. Flip the roll, seam side down, onto a tray
3. Ice with the reserved cup of chocolate cream and set it into the refrigerator for at least 1 hour until the cream is set (see note).
4. Cut an angled 2" piece from each end of the log. Attach the cut pieces to either side of the log to resemble branches.
5. Ice the roulade with the ganache and use a fork or an icing comb to make a bark design on the surface. Decorate with holly leaves and berries and silver/gold dragees.
6. Just before serving add the meringue mushrooms and sprinkle the cake with confectioner's sugar to look like snow.