1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease and dust with cocoa.
2. Make the cake: Beat egg yolks and ¼ cup sugar until thick and pale. Mix in vanilla.
3. In another bowl, sift together flour and cocoa powder. Fold into yolk mixture.
4. In a clean bowl, beat egg whites and salt until soft peaks form. Gradually add remaining ¼ cup sugar and beat to stiff peaks.
5. Gently fold egg whites into batter—don’t deflate!
6. Spread evenly into prepared pan. Bake 12–14 minutes, until cake springs back when touched.

Roll while warm:
7. Dust a clean kitchen towel with powdered sugar. Invert cake onto towel. Carefully peel off parchment.
8. Starting from the short end, roll cake up gently in the towel. Let cool completely (this prevents cracks).

Make the filling:
9. Whip cold cream, powdered sugar, and vanilla until stiff peaks form.
10. Unroll cooled cake, spread with whipped cream, then re-roll without the towel.

Make the ganache:
11. Heat cream until steaming (do not boil). Pour over chopped chocolate. Let sit 2 minutes, then stir until smooth. Cool slightly until spreadable.
12. Frost the entire roll with ganache. Use a fork to create bark-like texture.

Decorate:
13. Dust with powdered sugar for snow. Add holly cutouts or meringue mushrooms for whimsy.

💡 Chill 1 hour before serving for clean slices. Best made 1 day ahead!

PREP TIME & NUTRITION :
Prep Time : 30 mins , Cook Time : 14 mins , Total Time : 3 hrs (includes cooling/chilling) , Servings : 10 slices , Calories : 260 , Net Carbs: 24g , Fats: 17g , Protein: 5g