Ingredients:

Preparation:

Crush the strawberries.
Clean the strawberries and boil them with 50 ml of water and the sugar for 5 minutes. Crush them and let them cool.
Prepare the mousse
Beat the egg whites with a pinch of salt until stiff. Gradually add the powdered sugar and the strawberry puree, while beating. Keep the mixture in the refrigerator.
To prepare the dough
Beat the eggs with the sugar until they have doubled in volume and are whitish. Gradually add the sifted flour and a pinch of salt and mix gently.
Baking the cake
Pour the batter on a baking sheet lined with baking paper and bake for 10 minutes in a preheated oven at 180 °. Remove the cake, wrap it with paper and let it cool.
Spread the mousse.
Re-roll the cake, separate it from the paper and spread the strawberry mousse on top. Roll the cake again and refrigerate for 1-2 hours.
Prepare the chocolate cream.
Bring the cream to the boil and pour it over 100 g of chopped chocolate. Stir well and allow to cool.
Shape the leaves
Melt the remaining 2/3 of the chocolate in a bain-marie and remove from the heat. Allow to cool for 3-4 minutes, add the remaining chopped chocolate and mix well. Spread on baking paper, put another sheet of paper on top and roll up. Let stand in the refrigerator for about 10 minutes.
Decorating the trunk
Cut off the ends of the trunk and use a spatula to spread the reserved chocolate and cream on top. Decorate with the chocolate slices and sprinkle with cocoa.

When the bûche is cooked, turn it out onto a damp cloth and roll it up while it is still warm, being very careful not to break it.
To make the bûche even more authentic, decorate it with some strawberries and mint leaves.
Instead of mousse, you can also use whipped cream, truffles or strawberry jam.

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