Barely adapted from Bon Appetit
6 oz. high-quality bittersweet chocolate
3 tablespoons water
6 large eggs, separated, at room temperature
2/3 cups white sugar
¼ teaspoon sea salt
1 tablespoon Dutch-process unsweetened cocoa powder
1. Preheat over to 350 degrees Fahrenheit. Oil a jelly roll pan and line with parchment paper, leaving a couple inch overhang. Set aside. In the top of a double boiler, melt chocolate and water, stirring occasionally. Set aside and let cool to lukewarm.
2. Beat egg yolks, half the sugar, and salt in the bowl of a stand-up mixer fitted with the paddle attachment until thick. Beat in the chocolate mixture until just combined, being careful not to over beat.
3. Beat the egg whites and remaining half of the sugar until the whites just barely hold stiff peaks. Fold a cup of the whites into the chocolate-yolk mixture, and then fold the remaining whites in. (This will acclimate the chocolate-yolk mixture to the whites.) Spread the batter into the prepared pan and bake for about 15 minutes, or until the cake is dry on top and puffed.
4. Remove from heat and cover with damp paper towels, followed by a dishtowel. Allow to cool, covered with the damp and cloth towels, on a cooling rack, until room temperature. Immediately remove the towels after the cake has cooled and dust with the cocoa powder. Cover the cake with two sheets of wax paper and invert it out of the pan. Peel the parchment paper off the cake carefully, and continue to assemble.
1 cup heavy whipping cream
2 tablespoons white sugar
1 teaspoon pure vanilla extract
1. Whip the cream, sugar, and vanilla until stiff whipped cream is formed. Spread the filling onto the inverted cake. Carefully take the edge of the cake and wax paper and begin to roll, supporting both ends of the cake. Roll and peel bake the wax paper until a log is formed. Roll the cake onto a serving platter, or lift carefully and place it on the serving platter. Continue to assemble, or refrigerate until ready.
6 oz. bittersweet or semisweet chocolate, or a mixture of both
½ cup heavy whipping cream
1. Place the chocolate into a bowl. Bring to cream to just before a simmer and then pour over the chocolate. Let stand five minutes before whisking until smooth. Let cool slightly to thicken and then pour over the chocolate roll. Add the twizzle for the Ho-Ho-Ho by adding hot cream to the white chocolate, stirring until smooth, and piping over the chocolate roll. Eat.
½ cup white chocolate chips
2 tablespoons heavy whipping cream