Bûche de Noël

Preheat the oven to 350°F. Grease and line a 9-13-inch pan with baking parchment and set aside.

Using an electric mixer, beat together egg yolks, vanilla, and monk fruit until pale, light and fluffy, about 5 minutes. Fold in the cocoa powder.

In a separate bowl with clean beaters, beat egg whites and xanthan gum until they form stiff peaks.

Using a large spatula, mix one third of the whites into the cocoa and yolk mixture. You want to lighten the batter and a lot of air will be knocked out, which is ok as it allows the remaining whites to be incorporated more easily. Fold the remaining white in carefully in two additions, mixing completely but trying to keep as much volume as possible. Spoon the batter into the prepared pan and bake for 12-15 minutes, or until set and the cake springs back slightly when touched.

Lay a second piece of parchment on the counter and dust it with cocoa powder. When the cake is cooked, transfer it in the pan to a cooling rack. Cover with a damp towel and let cool.

If using gelatin, add 2 tablespoons of cold water to a small microwave-safe bowl and sprinkle gelatin evenly over top of the water. Let rehydrates for 5 to 10 minutes. Microwave for about 10-20 seconds, until gelatin is dissolved and runny. You can also do this in a small pan on the stovetop. Set aside.

Whip the cream, vanilla, salt, and stevia to medium peaks. Pour in melted gelatin and continue beating to stiff peaks.

Once the cake is cooled, invert it onto the cocoa dusted paper. Peel the paper off and then spread the filling over top and roll using the paper to lift and move the cake. Transfer to a plate.

Melt the butter and chocolate together until just smooth. You can do this either in the microwave at 50% power, cooking it for several minutes and stirring after every 30 seconds until smooth. Or melt over a double boiler on the stovetop. Cool slightly and when just beginning to thicken, spread over the cake, leaving the ends exposed.

For decoration, if desired, cut one end on a diagonal. Press the cut side against the main body of the cake to form the branch. Use some of the chocolate coating to cover and attach the two pieces. Use a fork to trace lines resembling bark. Decorate with cranberries, rosemary sprigs, and meringue mushrooms, if desired.