Steps

1. Prepare a microwave-safe container and line the inside with parchment paper.
   🕒 00:21
2. In a bowl, combine 70g milk chocolate, 15g corn syrup, and about half of the heavy cream. Cover with plastic wrap and microwave at 600W. [Key Tip!] When measuring corn syrup, measuring it over the chocolate will prevent sticking.
   🕒 00:32
3. After heating, mix thoroughly with a whisk or spatula until the chocolate is completely melted.
   🕒 01:14
4. Add the remaining heavy cream, mix well, cover with plastic wrap, and let it rest in the refrigerator. [Key Tip!] Adding the heavy cream in stages helps the cream cool down faster.
   🕒 01:30
5. Whip the chilled and thickened cream with a whisk until it reaches the consistency shown in the photo.
   🕒 01:57
6. Measure 5g cocoa powder and 10g heavy cream together, cover with plastic wrap, and warm in the microwave.
   🕒 02:18
7. Mix the warmed cocoa and heavy cream to form a paste.
   🕒 02:27
8. In a bowl, combine 1 egg and 30g granulated sugar. While cold, whip with a hand mixer on high speed.
   🕒 02:49
9. Reduce the speed and continue whipping until the foam is fine, glossy, and has increased in volume.
   🕒 03:31
10. Add the sifted 25g all-purpose flour all at once and mix with a rubber spatula, folding from the bottom up, until no dry flour is visible.
    🕒 04:04
11. Add a portion of the batter to the prepared cocoa paste and mix thoroughly first. [Key Tip!] When mixing ingredients of different consistencies, diluting with a small amount first will ensure a smooth blend.
    🕒 04:36
12. Add the mixed cocoa paste to the rest of the batter and fold until well combined.
    🕒 05:01
13. Pour the batter into the prepared container and microwave. [Key Tip!] Always heat at 200W. Covering the surface with plastic wrap will result in a moist sponge.
    🕒 05:39
14. Once baked, cover with plastic wrap and let it cool to room temperature.
    🕒 06:02
15. Once the cake has cooled, invert it, remove the parchment paper, and slice it in half horizontally with a knife.
    🕒 06:35
16. Spread 50g of the whipped chocolate cream onto each slice of the cake.
    🕒 07:06
17. Starting with the smaller piece, roll up the cake and place it in the center of the larger piece, then wrap it around.
    🕒 07:44
18. Wrap tightly with plastic wrap and chill in the refrigerator.
    🕒 08:15
19. Unwrap the chilled cake and trim a small amount from the ends to resemble a log.
    🕒 08:30
20. Place the cream for the log effect onto the cake, then position the trimmed pieces on top and wrap around.
    🕒 08:47
21. Cover the entire cake with cream and smooth the surface using the back of a spoon or other tools.
    🕒 08:59
22. Use a fork to create wood-like lines on the cream surface. [Key Tip!] Holding the fork by the tip allows for delicate patterns without applying too much pressure.
    🕒 09:49
23. Dust with cocoa powder (for decoration), and decorate with strawberries and Christmas decorations to complete.
    🕒 10:45