Cake Batter
4 eggs
2/3 cup unsalted butter, softened
1/2 cup confectioner's sugar
1/2 cup all-purpose flour, sifted
1 teaspoon vanilla extract
Maraschino liqueur
Filling and Topping
1/2 cup unsalted butter, softened
1 1/2 cups confectioner's sugar
2 egg whites beaten until stiff
120g bitter chocolate, melted
Cake Batter
4 eggs
2/3 cup unsalted butter, softened
1/2 cup confectioner's sugar
1/2 cup all-purpose flour, sifted
1 teaspoon vanilla extract
Maraschino liqueur
Filling and Topping
1/2 cup unsalted butter, softened
1 1/2 cups confectioner's sugar
2 egg whites beaten until stiff
120g bitter chocolate, melted
Beat the eggs with the sugar until light and frothy
Place over a pot of simmering water and beat until the mixture has doubled in volume and is slightly firm to the touch
Remove from heat
Add the vanilla extract and continue beating carefully until the mixture cools (this will take about 5 minutes over a cold water bath)
Add the flour and mix well
Pour into a greased and floured baking dish
Bake in a moderate oven for 15 minutes or until the cake begins to come away from the sides
Beat the butter very well
Add the confectioner's sugar gradually, beating well after each addition
Add the melted chocolate, slightly cooled (leave it to rest for 15 minutes before using)
Mix well
Add the egg whites and beat until the cream is smooth
Refrigerate for 1 hour before using
Turn the cake out onto a floured cloth
Roll up with the cloth and let cool
Dip into maraschino liqueur
Unroll and cover with half of the chocolate filling
Roll up again
Cut a slice from the top to resemble a tree branch
Arrange on the serving platter
Cover with the remaining chocolate cream and pass a fork over the top to give the appearance of a log.
