Separate the yolks from the whites. Whisk the egg yolks with the sugar until thick blond mass. Whites beat until stable peaks. Introduce proteins into the beaten egg yolks and gently stir. Preheat the oven to 180°C. Add the egg-sugar mixture the sifted flour and a pinch of salt. Stir gently. Cover the baking tray with baking paper, distribute the dough, helping yourself with a spatula. Bake cake for 10 minutes.

Take out the cake from the oven, turn over on the towel. Remove the baking paper. Twist back to roll and leave to cool.

Prepare the chestnut cream. Soak a teaspoonful of gelatine (heaped) in the water. To whip the cream. Chestnut cream mixed with rum (I have cognac) and cocoa. Entered little in the chestnut cream cream. Dissolving the swollen gelatin in melted butter. Add the cream creamy gelatinous mass and stir. The cream is ready.

Deploy the cooled roll, evenly distribute the cream and turn the roll back. Wrap loaf in foil/baking paper and put into the fridge for a couple of hours (I do overnight).

Prepare the ganache. Heat the cream but do not boil. Pour in the whipped cream and chocolate. Wait 2 minutes and mix well until smooth. Add the melted butter and mix again. Cover the ganache our roll.

To make the roll of the "sticks", cut two pieces that fasten to the roll using the ganache. The ganache on a cold roll quickly grasped, so we have the ability to give the appearance of bark, our "sticks." I did it with a fork.

Decorate at will and entertained Christmas "log of wood" with their family and guests.