1/2 cup cake flour, sifted
1 tsp baking powder
Pinch of salt
4 eggs, separated
1/2 tsp vanilla
2/3 cup sugar
1/4 cup milk
2 tbsp butter
1/2 cup sugar
4 tbsp 35% cream
1 tbsp rum
2 tbsp butter, softened
4 oz bittersweet chocolate, finely chopped
1 cup 35% cream
Preheat oven to 350F.
To prepare cake: Line 10 x 15-inch baking sheet with parchment paper.
In medium bowl, sift together flour, baking powder and salt; set aside.
Place large heatproof bowl over another bowl of warm water and whisk together egg yolks, vanilla and 1/2 cup of the sugar until yolks are warm. Remove bowl from water and beat yolk mixture on high speed until pale and thick, about 4 to 5 minutes. Meanwhile, in a small saucepan, over medium heat, heat milk with butter until butter as melted. Remove from heat and add to yolk mixture, whisking thoroughly.
In medium bowl, over high speed, beat egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
Fold flour mixture into yolk mixture, working quickly but thoroughly. Repeat procedure with egg whites. Transfer to prepared pan and smooth batter with spatula. Bake on middle rack about 10 to 12 minutes, or until golden and springs back to the touch.
Meanwhile, place sheet of wax paper over tea towel and dust with icing sugar.
Remove cake from oven, scraping around sides, and immediately flip onto prepared towel. Gently remove parchment paper from bottom. Roll with towl between layers (long side horizontal). Keep wrapped until ready to assemble.
To prepare caramel: In medium heavy bottom saucepan, over high heat, cook sugar 3 to 4 minutes, or until amber colour. Remove from heat and carefully add 3 tbsp of the 35% cream and butter. Caramel should be smooth and thick.
Unwrap cake and spread caramel, while still soft, evenly over cake, leaving 1/2-inch border all around.
To prepare chocolate ganache: In the top of a double boiler, combine chocolate and 1/3 cup of the 35% cream. Stir until chocolate has melted. Remove from heat and continue stirring until chocolate is no longer warm but still soft.
Meanwhile, chill beaters, bowl and the remaining 35% cream at least 15 minutes. Remove from refrigerator and beat until slightly thickened. Add chocolate mixture and beat on medium speed until soft peaks form. Do not beat too long or mixture will curdle. Set aside and cool about 10 minutes, or until mixture has thickened slightly and can be spread.
To assemble: Cut on diagonal a 3-inch piece and set aside. Spread chocolate ganache over entire log. Place cut piece two-thirds of the way down the log, sticking up, to resemble broken branch. Cover with chocolate. With a fork or decorating comb, mark chocolate to simulate bark.
Store in a refrigerator, but serve at room temperature.