Select the substitute that is safe for you (Substitutes that do not match free or diet icons may appear.)
ALWAYS check labels before buying or consuming!
CAKE:
Preheat the oven to 390°F.
Butter or grease and line Swiss roll pan (13x9"), then butter the liner.
Prepare a board with parchment paper for when the cake comes out of the oven.
Beat egg yolks, sugar, and almond extract until pale yellow and thick.
Progressively sift-in then fold-in cocoa powder and flour.
Beat eggs whites to form soft peaks, then fold into the batter.
Spread evenly onto pan. It will be thin.
Bake 8min until just firm (do not over-bake!)
Remove from oven and immediately turn over onto your board.
Gently remove paper, and replace with new paper.
Place clean tea towel on top and roll papers, napkin, and cake to form a log. Let Cool.
GANACHE:
Microwave half of heavy cream until very hot, about 1 min. Add rum. Stir in chocolate until fully melted. Keep at room temperature until cake is ready to be assembled.
ASSEMBLY:
Whip the remaining half of cream and 2 tbsp sugar until very firm.
Unroll cake and spread with cream, then roll it back up.
If you want to create a branch, cut the end of the log and place it to the side.
Spread ganache on top and around cake. You can use a fork or a piping bag to create lines along length of the log.
Dust with icing sugar.
Let the kids decorate it with m&ms and the such.