Advent Calendar

Instructions:

1. Preheat the oven to 180°C (350°F).
   
2. To make the chocolate sponge cake, whisk together the eggs and sugar until light and fluffy.
   
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
   
4. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
   
5. Gently fold in the melted butter.
   
6. Line a 15x10 inch jelly roll pan with parchment paper.
   
7. Pour the batter into the prepared pan and spread it evenly.
   
8. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
   
9. Let the cake cool completely before removing it from the pan.
   
10. To make the chocolate ganache, heat the heavy cream in a small saucepan until it just begins to simmer.
    
11. Remove the pan from the heat and add the chopped chocolate.
    
12. Let the chocolate sit for a few minutes to soften, then stir until it is melted and smooth.
    
13. Let the ganache cool completely before spreading it on the cake.
    
14. To make the marzipan, combine the almond paste, powdered sugar, and almond extract in a food processor and process until smooth.
    
15. Roll out the marzipan on a lightly floured surface to a 1/4-inch thickness.
    
16. Carefully transfer the marzipan to the ganache-covered cake.
    
17. Use a knife to trim the edges of the marzipan.
    
18. To decorate the cake, grate chocolate bar over the top.
    
19. Dust the cake with powdered sugar.
    
20. Refrigerate the cake for at least 30 minutes before serving.
    
21. Serve the cake sliced, with a dollop of whipped cream or a scoop of vanilla ice cream.
    

Tips:

• For a richer chocolate flavor, use dark chocolate instead of semisweet chocolate.
  
• To make the cake easier to roll, let it cool completely before removing it from the pan.
  
• If the marzipan is too sticky, dust your hands and the work surface with powdered sugar before rolling it out.
  
• To create a more realistic yule log effect, use a fork to scratch the surface of the ganache.
  

Enjoy Your Bûche de Noël!

Once your Bûche de Noël is ready, slice it and serve it with a dollop of whipped cream or a scoop of vanilla ice cream. This