CAKE

Preheat oven to 180c.

Whisk egg whites until stiff peaks are formed.

In a separate bowl whisk the egg yolk, honey, and salt until fully combined.

Then gently fold the yolks into the egg whites and sift in the cocoa, gently stir until fully combined but still with some air in.

Spread onto a small flat baking tray lined in greaseproof paper. You want it to be about 3/4 cm in thickness max and evenly spread.

Place in oven for 20 minutes and then remove and while its still warm roll it up like you a swiss roll as this will help you when it comes to rolling later.

Allow to cool.

ICING

Melt the chocolate and allow to cool slightly. Add the room temperature butter, honey, salt, and vanilla and whisk. If it is too liquidy then this is because of the heat of the melted chocolate so place the bowl in some cold water and whisk until it thickens.

Once at a runny but thicker consistency grab your cake and place a layer of icing on top. Don't go right to the edges, or put too much at the end furthers away from you otherwise it will all just fall out of the end. You want to roll it from a portrait position, from smallest end to the smallest end.

Then grab the greaseproof paper and peel it away from the cake at your starter end and make a tight roll and then whilst peeling away the paper and rolling at the same time roll up the yule log. If it's overbaked it may crack but don't worry that what icing is for!

Then cover it in icing and place in the fridge.

You can also freeze this too.

I decorate mine with desiccated coconut for a snowy effect.