Separate the egg white and the egg yolks
Add a pinch of salt to the egg white and beat it with a whisk till it becomes frothy like the picture below.
Add the egg yolks to the beaten egg white and beat it and mix them well.
Beat it with a whisk nicely until it becomes creamy.
The consistency should be like this.
Add the vanilla essence. Beat the mixture well.
Add the flour and baking powder in a strainer and shift it nicely so that there are no lumps.
Remove the whisk and now with the help of a spatula incorporate the flour in the batter using the folding technique.
Add 1 teaspoon of cold water and fold the batter again. This helps the mixture to bind well.
Add the molten butter to the mixture and fold in the batter to incorporate it nicely.
Put a butter paper on a baking tray (around 40cm by 30 cm, the width gives the length of the log cake). Pour the batter on the tray.
With the help of a spatula spread the batter in the tray. The amount of batter should be equal throughout the tray.
Carefully place it in the second rack of a preheated oven. Bake it for 20 minutes at 180°C.
The sponge should be golden and look like this when done.
Melt the chocolate and butter together in a micro-oven.
The texture should look like this after melting.
Pour the fresh cream in a pastry bowl and beat it with a whisk until it becomes fluffy.
Now pour the butter and chocolate mixture on the beaten fresh cream.
Whisk it nicely until it becomes creamy and of spreadable consistency but not fluidic.
Now add the Salidou and whisk it nicely to incorporate it nicely into the ganache.
The final consistency of the ganache will look like this.
Place butter paper on top of the sponge cake (Do not remove the butter paper from the bottom yet) and slowly start turning it along with the butter papers until the end.
Place a knife (or something to hold) on top of the rolled sponge and let it sit for 15 minutes. This helps to give the desired shape.
Open the rolled sponge and remove the butter paper from the top.
Slowly detach the sponge cake from the lower butter paper but do not remove it.
Add the ganache on top of the sponge.
Spread it with the help of a spatula.
Now start rolling the sponge slowly while removing it from the lower butter paper.
The final rolled out version looks like this.
Now add the ganache on top of the roll and spread it and cover it completely, including the two sides.
Make some lines on the ganache with the help of a fork to resemble a log.
Place it on a wooden board and put it in the local rack of the refrigerator for at least 2 hours.
After two hours the ganache will lose its glaze and would look like this.
With the help of a wooden spatula, cut the extra ganache on the butter paper and slowly remove the butter paper. Decorate it as you wish. I did it with bilberries and walnuts.
Cut the cake into tranches to appreciate the spiral rings of the log.