Rolled chocolate and pistachio log

Preparation

1. For the sponge cake, break the eggs, separating the whites from the yolks.
2. In a bowl, mix the yolks with the sugar and pistachio purée.
3. Gradually add the sifted flour, almond powder and baking powder.
4. Beat the egg whites until stiff with a pinch of salt, then fold into the previous mixture.
5. Line the baking tray with baking paper and lightly butter the paper.
6. Then pour the dough over the top, smoothing well with a spatula.
7. Bake at 210°C for 12 minutes, until soft and barely golden.
8. When the cookie is cooked, immediately roll it on itself with the baking paper. Wrap in a clean tea towel and leave to cool.
9. Prepare the syrup by bringing the water and sugar to the boil, then leave to cool.
10. For the ganache, heat the cream and butter in a saucepan.
11. Coarsely chop the chocolate into pieces.
12. Place in a bowl, pour over the hot cream and pour the hot cream over the chocolate. Mix well to melt the chocolate and obtain a homogeneous cream.
13. Whip the mixture with an electric mixer (or food processor) until the ganache lightens and firms up.
14. To assemble, roll out the cookie and lightly soak in syrup.
15. Spread half the ganache over the top and smooth with a spatula.
16. Sprinkle with chocolate chips.
17. Roll up the cookie. Cover with remaining ganache.
18. Make striations with a fork to imitate a tree branch.
19. Chill for at least 2 hours.
20. Decorate with die-cut pasta scraps.
21. Sprinkle with powdered sugar. Sprinkle with sugar flakes and meringues.