Ingredients:

Preparation:

Prepare the sponge cake.
Beat the eggs with the sugar until they have doubled in volume. Add the sifted flour, cocoa powder and salt until incorporated, but not too much. Cover a baking tray with a sheet of baking paper and preheat the oven to 170 °C.
Bake the baking paper sheet.
Pour the prepared batter over the baking paper on the baking sheet and spread it with a spatula to make a rectangular shape. Bake the cake sheet for about 10-12 minutes.
Shape the cake
Remove the cake from the oven and place it, baking paper side up, on a kitchen towel lightly dampened with water. Carefully peel off the paper and roll the sponge with the cloth so that it takes the shape of a roll and does not break when rolled out for the filling.
Prepare the ganache
Bring the cream to the boil and when it starts to boil, pour it over the chopped topping. Stir until it melts.
Prepare the filling
Crush the nougat in a blender. Whip the cold cream until stiff peaks form. Add the nougat and finish whipping the cream.
Shape the bar
Unroll the sponge cake, fill it with the nougat cream and roll it up again. Cut a piece of the roll and put it on one side to simulate the branch.
Cover it with the ganache.
Cover the surface of the log with the chocolate ganache. Decorate with the candied currants and store in the refrigerator until ready to serve.

Brush the sponge cake with syrup before coating to give it more succulence. You can add a liqueur such as amaretto to the syrup to give it more flavor.
Cut off the ends of the rolled log before cutting the part that will form the branch; it will be straighter and hold better to the log.
Run a fork through the chocolate coating to draw irregular lines to simulate the texture of a log.

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