5 eggs( separated)
1 cup sugar
2 tsp vanilla
1/2 cup flour
1/2 cup cocoa
dash of salt
1 package ricotta cheese
2 cups cranberries
1 cup water
1/2 cup sugar
1/4 cup almond milk
1 tbsp icing sugar
1/2 cup butter
1 cup sugar
1 bar of 90% chocolate melted
2 tsp hot water
Boil cranberries, cup of water and 1/2 cup of sugar to make cranberry sauce. Reduce until thickened and cool.
Beat egg yolks with 1/2 cup sugar until yolks are a pale yellow and thick. Add vanilla.
In a smaller bowl add flour, cocoa powder and salt.
In a third bowl beat egg whites into soft peaks. Slowly add 1/2 cup sugar and mix to stiff peaks. Spoon by 1/3 measurements egg white, and dry ingredients into yolk. Fold in just until incorporated. Place mixture on a parchment paper lined jelly roll pan. Bake in 400 degree Fahrenheit oven for 12-14 minutes.
Take a clean damp kitchen towel and sprinkle with icing sugar. Turn cake onto towel and remove parchment carefully. Roll from small end cake into towel. Set aside. Make sure the seam is down so it does not unroll.
In a bowl beat ricotta, cranberry sauce, almond milk and 1 tbsp icing sugar until smooth.
Unroll cake. Spread filling over top . Roll up into a roll and place on serving platter with the seam on the bottom.
Mix remaining butter, icing sugar ,salt, hot water and 2/3 of chocolate. Spread over cake and chill in refrigerator.
Spread remaining chocolate onto parchment paper and chill. When cold remove and break into pieces. Dress yule log with the chocolate pieces.
To make candy slivers take a springform pan and line with parchment paper. Arrange mint colored sugar candy in interior to fill pan. bake in 350 degree oven for 13 minutes or just until melted. Cool. Break off slivers into various slices and adorn cake.