Chocolate Yule Log with Berry Filling

Method

1. Preheat the oven to 325°F (fan). Grease a shallow baking pan (about 30x40 cm) and line it with parchment paper.
2. In a mixer bowl, beat the egg whites with the salt until stiff peaks form. Gradually add the sugar in a steady stream while beating, then continue for 1-2 minutes until the meringue is glossy.
3. Add the egg yolks one by one, then the melted chocolate, mixing on low speed. Sift the flour and cocoa powder over the mixture and fold gently with a spatula until just combined.
4. Spread the batter evenly in the prepared pan and bake on the middle rack for 10-12 minutes, until the sponge is set. Let it cool in the pan.
5. For the filling, combine the berries, jam, and balsamic cream in a saucepan. Bring to a boil and cook for a few minutes until thickened. Remove from heat, let cool, then stir in the cream liqueur.
6. For the buttercream, let the heavy cream sit at room temperature for 30 minutes. In a mixer, beat the soft butter until fluffy, then add the cooled melted chocolate and mix until smooth.
7. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate-butter mixture with a spatula until fully combined. If the cream becomes too soft, chill it briefly.
8. Spread the berry filling evenly over the cooled sponge. Then spread a thin layer of the chocolate buttercream on top.
9. Using the parchment paper, carefully roll the sponge into a log. Place the log seam-side down on a serving platter.
10. Spread the remaining chocolate buttercream over the entire surface of the log. Use a fork to create wavy lines resembling tree bark.
11. Chill the log in the refrigerator for at least 2 hours before serving. Dust with powdered sugar and drizzle with balsamic cream lines before serving.
12. Slice and serve, adding a spoonful of red jam on each plate if desired.