Time to make:
60 minutes for cooking
Calories per Servings:
455 Calories, 36 g CAarbohydrate, 9 g Protein, 31 g Fat, 264 mg Chol, 253 mg Sodium
3/4 cup walnuts, toasted
2/3 cup sifted cake-and-pastry flour
6 eggs, separated
1/2 cup granulated sugar
2 tsp vanilla
4 eggs, beaten
3/4 cup granulated sugar
1 cup butter, softened
1 tbsp rum
2 oz semisweet chocolate, melted and cooled
STEP BY STEP:
In food processor, chop walnuts with 1/4 cup (50 mL) of the flour until finely ground; set aside
In large bowl, beat egg yolks with sugar for 5 minutes or until pale and batter falls in ribbons when beaters are lifted. Blend in vanilla
Stir in walnut mixture and remaining flour. In separate bowl, beat egg whites until stiff peaks form; fold onequarter into egg yolk mixture
Fold in remaining whites.
Spread batter in greased and parchment or waxed paper-lined 15- x
10-inch (40 x 25 cm) jelly roll pan
Bake in centre of 350’F (180’C) oven for about 15 minutes or until top springs back when lightly touched. Loosen edges with knife; invert onto flour-dusted tea towel
Carefully peel off paper. Starting at long side, roll up cake in towel; cool on rack.
Meanwhile, in bowl over saucepan of simmering water, cook eggs with sugar, stirring constantly, for about 5 minutes or until sugar dissolves and mixture is as thick as cream and coats back of wooden spoon. Let cool.
In separate bowl, beat butter until light and fluffy; gradually beat in cooled egg mixture until thick and creamy.
Transfer one-third to small bowl; stir in rum. Into remaining buttercream, stir in chocolate. Refrigerate to chill for 30 minutes
Unroll cake. Spread with rum buttercream. Reroll without towel; place, seamside down, on flat serving plate. With serrated knife, cut off both ends at angle. Spread some of the chocolate buttercream over roll
Place ends on log to resemble knots; spread with remaining chocolate
buttercream. Run tines of fork lengthwise along log to resemble bark.
Make ahead : Cover with plastic wrap and refrigerate for up to 1 day; serve at room temperature.