Yule Log Cake (Bûche De Noël)
Chop both chocolates coarsely and melt with the cream in a bowl over a hot water bath. Chill in the refrigerator.
Preheat the oven to 200°C (approximately 400°F).
Beat the eggs with 3 tablespoons warm water. Add the sugar, salt and flour. Pour the batter onto a baking sheet (about 30 x 40 cm) (approximately 12 x 16 inches) lined with parchment paper and bake for 10-12 minutes.
Turn out the baked sponge cake onto a sheet of parchment paper. Moisten the first sheet of parchment paper with water and carefully remove from the cake. Roll the dough sheet up lengthwise using the parchment paper and set aside to cool.
Whip the cold chocolate cream with vanilla sugar and a pinch of cinnamon until stiff. Unroll the sponge cake, remove the paper and spread 3/4 of the chocolate cream over the cake. Roll the cake up again and spread the remaining cream on the outside of the roll use a fork to decorate to look like a yule log. Garnish with chocolate leaves and serve.