Cook Bake Decorate
In the bowl of a stand mixer with a whisk attachment on medium speed, start whipping the egg whites with cream of tartar and the remaining salt.
Whip the egg yolks, with remaining sugar, melted butter, flour and then fold in the whipped egg whites.
Pour the batter into a sheet pan. Bake it. Invert the cake and roll in a clean kitchen cloth.
Once cooled carve the Swiss roll into a log shape.
Melt chocolate spread it over parchment paper then cool and open to let it crack naturally
Place the bark on the cake then dust with cocoa powder and finally a light dusting of powdered sugar.