Preheat oven to 350 F and place the oven rack in the center of the oven. Line a 17 x 12 inch (43 x 30 cm) baking pan with buttered and floured parchment paper.

While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover and bring to room temperature before using (about 30 minutes).

Meanwhile melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and cool.

Using a hand mixer, add ¼ cup of sugar into the bowl with egg yolks. Beat until light and fluffy (about five minutes - when you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Scrape down sides of bowl. Add the melted chocolate and beat only to combine.

Using a hand mixer, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons sugar until stiff peaks form.

Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula. Fold in the remaining whites just until incorporated. Don't over mix or the batter will deflate. Spread the batter evenly into the prepared pan. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 - 17 minutes. Remove from the oven.

Place a second sheet of parchment paper on top of the cake and gently roll lengthwise into a log. Let the cake cool on the counter.

In a small bowl, mix together Amaretto and Baileys. Unroll the cake and remove the top parchment paper (keep the bottom parchment on). Evenly brush the mixture over the cake and let it soak in while you make the chocolate whip cream.

In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and combine using a hand mixer. When soft peaks form, add in Baileys (you can also add in Amaretto if you want). Beat the mixture until stiff peaks form. Spread the whip cream and then gently roll the cake back into a log shape, peeling off the parchment paper as you roll (the cake may crack). Using the parchment paper, firmly wrap the cake (make sure you do not wrap too tight or the whip cream will spill out) and place seam side down.

Place the log in the fridge for about 30 minutes to firm up.

While the log firms up, make the buttercream frosting. In medium bowl, beat cocoa and butter on low speed until thoroughly mixed. Beat in powdered sugar until mixed, then add vanilla and Baileys until the frosting is smooth and spreadable.

Take the log out of the fridge and remove the parchment paper. Trim one end of the log at an angle and set it aside. Then place the log, seam side down, on your serving platter. (You may want to cover up any exposed area on the serving platter area with parchment paper to limit any clean up).

Gently frost the log and place the slice of reserved cake on top of the log or on the side. Frost the reserved cake. Leave the ends of the log unfrosted (if you want).

Drag a fork across the entire surface of the log, creating knots and waves to resemble bark. Clean the fork with a paper towel after each stroke. To add darker bark details to the cake, dip the fork in melted chocolate and drag across the surface.

Cover and chill until serving time. Just before serving remove cake from fridge, add pine or juniper branches around the log. Place sugar coated cranberries in the juniper or pine branches and place pine cones around the log. Dust with powdered sugar to create a snow effect.

Cut into slices and enjoy!