Grease a baking sheet that is about 38x25 cm and 2.5 cm high. Also grease parchment paper of the same size.
Place the egg whites in a mixing bowl (the egg whites should be at room temperature).
In a large bowl, beat the egg yolks until they are fluffy and add 1/2 cup of sugar. It should become fluffy and a light yellow color.
Mix the flour, salt, cocoa and gradually add it to the yolk mixture. Stir well.
Beat the egg whites with an electric mixer for a few minutes and add the cream of tartar. Continue beating until peaks form. Gradually add the remaining sugar.
Gently fold the egg whites into the chocolate mixture. Be careful to mix lightly so the egg whites do not deflate.
Pour the mixture onto the greased baking sheet and cover the entire mold well.
Bake at 180 degrees for 12-15 minutes.
Remove from the oven and let cool for 5 minutes before unmolding onto a kitchen towel sprinkled with powdered sugar.
Peel off the parchment paper and roll it up in the towel (roll from the short side first).
Let the rolled cake cool in the towel for a few more minutes.
For the chocolate frosting: Beat 3/4 of a stick of butter until creamy, add sifted powdered sugar with cocoa, 1 egg, milk or rum, and one tablespoon of vanilla.
Unroll the cake and fill it with the prepared chocolate frosting. Roll it up again and cover the entire cake with chocolate frosting.
With a fork, create lines to resemble bark and decorate with dried leaves to make it look like a log.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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