Almond and Chocolate Yule log (Bûche De Noël) | Acquired Taste EP. 24

Recipe:
Frosted rosemary:
100g caster sugar
100ml water
make a syrup from the sugar and water
Place rosemary into syrup and refrigerate for fridge for 3 - 4 hours
toss rosemary in more caster sugar, then refrigerate to dry for at least 2 hours

Chocolate ganache:
160ml cream
150g dark chocolate

Yule cake:
6 eggs, separated
160g plain flour
2Tbsp cocoa powder
1tsp salt
1tsp baking powder

Almond cream:
370ml cream
1 Tbsp cocoa powder
30g icing sugar
2 tsp almond essence