Preheat the oven to 180 ° C.

Separate the white from the yolks.

Whisk the yolks with half the sugar until the mixture turns white.

Add the cocoa powder in the yolk mixture.

Beating egg whites in a medium bowl. Add the other half of the sugar when they are firm.

Incorporate the egg whites with the chocolate preparation in a large bowl.

Spread out on a baking sheet lined with parchment paper.

Bake for 18 min. The cookie is baked.

As soon as it comes out of the oven, place a slightly damp cloth on the cookie. Turn the cookie over. Gently peel off the baking paper then roll the cookie. Keep it in a damp tea towel, closing the edges a bit like a papillote.

Mix the chestnut cream with the mascarpone.

Unroll the cookie.

Spread the mascarpone / chestnut cream mixture.

Sprinkle with chunks of candied chestnuts.

Roll the log.

Melt the chocolate with 4 tablespoons of water.

Add the butter.

Whisk until a smooth paste is obtained.

Assemble using an electric mixer with high speed to incorporate air.

Cover the Yule log with the chocolate ganache.

Place the 3 candied chestnuts.

Leave to set in the fridge for a few hours.

Trim the edges with a bread knife before serving.