Brazilian-Style Chocolate and Pecan Yule Log Cake

Milk-white dough: Beat the egg whites until stiff

Add in the egg yolks one by one, beating well after each addition

Gradually add in the flour, beating until a creamy consistency is reached

Beat the pecans with the flour and incorporate delicately into the cream

Divide the dough into two 25-cm-diameter rings greased with butter paper

Bake in a medium-temperature oven

Chocolate dough: Mix the boiling water with the chocolate, let cool and reserve

Mix the flour with the all-purpose flour and baking soda

Add in the reserved chocolate, vegetable oil mixed with the egg yolks and vanilla extract

Beat well until uniform, then reserve

Beat the egg whites until stiff with yeast powder, forming firm peaks

Lentally add in the mixture, beating slowly with a spatula

Pour into two 25-cm-diameter rings greased with butter paper and bake in a medium-temperature oven until clean

Dismount and let cool

Cream topping and filling: Melt the chocolate in a water bath

Remove from heat and mix in the heavy cream

Stir well with a spatula until the chocolate becomes smooth and shiny

Let cool until like soft butter

Assembly: Spread the filling over each dough, stack the logs alternately

Wrap with plastic wrap and refrigerate overnight

Retire from the refrigerator and reheat the remaining filling in a water bath until smooth again

Cover the cake and decorate with American-style star pastries (recipe next to) or industrialized decorations.