Chocolate Cake
10 large eggs, separated (don't get yolk in the whites!)
Scant ½ teaspoon cream of tartar
1 cup sugar, divided (½ cup + ½ cup)
¾ cup unsweetened cocoa powder, sifted plus 2 tablespoons cocoa for dusting pan

Non-stick cooking spray or 2 tablespoons melted butter
1/3 cup raspberry syrup or liquor (optional)

Mocha Buttercream Frosting
2 lbs unsalted butter, softened
2 cups confectioners sugar, sifted
20 ounces bittersweet chocolate, melted and cooled
2 tablespoons instant coffee granules dissolved in:
1 tablespoon vanilla extract

Sugared Cranberries and Rosemary “Branches”
2 egg whites
¾ cup sugar
1 cup fresh cranberries
5-3”-5” sprigs fresh rosemary, washed and dried

Additional ¼ cup confectioners sugar for dusting cake

1. Preheat oven to 350°F or 325°F convection. Line a 12"x17"x1" sheet pan with parchment paper allowing paper to extend beyond the sides of the pan by at least 1". Spray parchment paper generously with non-stick cooking spray or grease with 2 tablespoons melted butter. Lightly dust paper with 2 tablespoons cocoa powder.

2. Using a mixer, beat the egg whites and cream of tartar until soft peaks form. Gradually sprinkle ½ cup sugar over the whites. Beat until the whites are stiff and glossy. In a separate very large bowl, beat the egg yolks, ¾ cup cocoa powder and the remaining ½ cup sugar until thick, about 2 minutes. Gently stir one third of the whites into the chocolate mixture to make it less dense. Gently fold the second third of the whites into the chocolate mixture until just blended. Fold the final one third of the egg whites into the batter and gently spoon into the prepared pan. Evenly spread the batter and bake for 20-25 minutes or until the cake springs back at the touch. Remove cake from oven, slide out of the pan and cool for 5 minutes.

3. Using a clean, lint-free towel, carefully flip the cake onto the towel and gently remove the paper. Trim the crisp edges. Brush raspberry syrup or liquor onto the cake. Starting with the longer edge of the cake, gently roll the cake and towel together. Cool completely.

4. For the buttercream: Whip butter in mixer on medium-high until fluffy, scraping the sides of the mixer twice. Add 2 cups sifted powdered sugar to the butter. Whip until blended. Scrape the sides of the mixer and add cooled melted chocolate and coffee-vanilla mixture to the bowl and whip until fluffy, scraping the sides of the bowl as needed. Do not refrigerate or frosting will harden and need to be brought back to room temperature.

5. Gently unroll the cooled chocolate cake. Spread with approximately 2 cups of the butter cream and re-roll. For a decorative branch, cut off a quarter or so of the roll at an angle.

6. Using a piping bag or icing spatula, frost the large roll with buttercream including the ends. Place a small "branch" slice at an angle attached to the large roll and frost, leaving cut end exposed. Using a spatula or a fork, score the frosting to resemble tree bark. Just prior to serving, dust lightly with confectioners sugar and garnish with sugared cranberries and rosemary "branches".

7. Cake can be made in advance and kept in refrigerator or frozen for later use. To serve frozen cake, remove from freezer at least an ½ hour prior to serving. Garnish just before serving.

For sugared cranbrerries and rosemary "branches": In a medium mixing bowl whip egg whites to a loose froth, approximately 1 minute. Add cranberries and sugar, tossing to coat. Using your fingers like a rake, gently scoop cranberries out of the bowl removing excess egg white. Place cranberries on a parchment-lines sheet pan. Repeat with rosemary "branches". Allow to dry for at least 1 hour. Garnishes can be made up to a day in advance.