Bûche de Noël

1 Cake Sponge: 2 Whisk sugar and eggs until light and fluffy. 3 Mix flour, cocoa powder, baking powder and a pinch of salt. Sift into the egg mixture 4 Add almond flour and gently fold everything together 5 Line a baking tray with baking paper and sprinkle with raw cane sugar 6 Spread the batter evenly over the tray 7 Syrup: 8 Combine sugar, water and liqueur in a saucepan 9 Bring to a boil, then simmer for a few minutes while stirring. Remove from heat 10 Brush the warm sponge with syrup once baked 11 Nougat Cream Filling: 12 Melt dark chocolate and nougat with the cream in a saucepan over low heat or in a water bath 13 Stir until smooth 14 Let cool slightly, then refrigerate until spreadable 15 Assembly 16 Spread ¾ of the nougat cream over the cake 17 Carefully roll it into a Swiss roll 18 Spread the remaining cream on the outside 19 Chocolate Coating 20 Heat cream until just below boiling point 21 Pour over the chopped chocolate and stir gently until smooth 22 Allow to cool slightly, then spread over the cake roll 23 Use a fork to create a bark-like texture 24 Trim the ends of the cake for a clean, log-like appearance