Bûche De Noël (Yule Log)

Bahan-bahan (10 porsi)

• 1 cup (100g) fresh cranberries (do not use frozen)
• 4 -5 rosemary sprigs
• 3/4 cup (180ml) water
• 1 and 1/4 cups (250g) granulated sugar, divided
• 1 and 1/3 cups (157g) cake flour
• 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 large eggs, separated and at room temperature
• 1 cup (200g) granulated sugar, divided
• 2 Tablespoons (30ml) vegetable oil, canola oil, or melted coconut oil
• 1 and 1/2 teaspoons pure vanilla extract
• 3 Tablespoons (15g) unsweetened natural or dutch-process cocoa powder
• 1 large egg white, at room temperature
• less than 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
• pinch salt
• 2 Tablespoons (25g) granulated sugar
• 1/2 teaspoon unsweetened natural or dutch-process cocoa powder (optional for dusting)
• 1 ounces (28g) semi-sweet chocolate, finely chopped
• 1 and 1/2 cups (360ml) cold heavy cream
• 2 Tablespoons (30ml) Frangelico liqueur
• 1/4 cup (30g) confectioners’ sugar
• 1 Tablespoon (5g) unsweetened natural or dutch-process cocoa powder
• 1/2 cup (60g) finely chopped hazelnuts (optional)
• 6 ounces (170g) semi-sweet chocolate, finely chopped
• 3/4 cup (180ml) heavy cream