Bûche De Noël (Yule Log)

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Ingredients

1 cup (100g) fresh cranberries (do not use frozen)
4-5 rosemary sprigs
3/4 cup (180ml) water
1 and 1/4 cups (250g) granulated sugar, divided
1 and 1/3 cups (157g) cake flour
2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 large eggs, separated and at room temperature
1 cup (200g) granulated sugar, divided
2 Tablespoons (30ml) vegetable oil, canola oil, or melted coconut oil
1 and 1/2 teaspoons pure vanilla extract
3 Tablespoons (15g) unsweetened natural or dutch-process cocoa powder
1 large egg white, at room temperature
less than 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
pinch salt
2 Tablespoons (25g) granulated sugar
1/2 teaspoon unsweetened natural or dutch-process cocoa powder (optional for dusting)
1 ounces (28g) semi-sweet chocolate, finely chopped
1 and 1/2 cups (360ml) cold heavy cream
2 Tablespoons (30ml) Frangelico liqueur
1/4 cup (30g) confectioners’ sugar
1 Tablespoon (5g) unsweetened natural or dutch-process cocoa powder
1/2 cup (60g) finely chopped hazelnuts (optional)
6 ounces (170g) semi-sweet chocolate, finely chopped
3/4 cup (180ml) heavy cream

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