• Yield: 12 servings
• Difficulty: **Intermediate
• Preparation: 1 hour and 45 minutes, plus baking and cooling times

Chocolate Pecan Sponge Cake:
1/2 cup sifted cake flour
1/2 cup plus 1 tablespoon sifted unsweetened cocoa powder
1/4 cup plus 1 tablespoon granulated sugar, divided
1/8 teaspoon baking powder
1/4 teaspoon salt
1/2 cup finely ground pecans
1 large egg, at room temperature
1 cup sifted confectioners' sugar
5 large eggs, separated, at room temperature
2 tablespoons vanilla extract
1/4 teaspoon cream of tartar
3 tablespoons butter, melted and cooled

Brandy Syrup:
1/3 cup water
1/4 cup granulated sugar
1/4 cup brandy

Chocolate Pecan Buttercream:
4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
10 tablespoons water, divided
1 cup granulated sugar, divided
4 large egg whites, at room temperature
1/8 teaspoon cream of tartar
2 cups (4 sticks) butter, softened
1 teaspoon vanilla extract
1 cup chopped pecans, lightly toasted

Garnish:
Godiva chocolate curls and shavings
Marzipan, colored in autumn reds, oranges and yellows, cut into 2-inch leaf shapes

Make the sponge cake:

1. Preheat to 350°F. Butter bottom and sides of 17 x 12-inch jelly roll pan. Line with parchment paper and dust with flour, tapping out excess.
   
   
2. Sift together flour, cocoa powder, 1 tablespoon granulated sugar, baking powder and salt.
   
   
3. Beat ground pecans, whole egg and confectioners' sugar until creamy, using electric mixer at medium-high speed. Add egg yolks, beating well. Continue beating for 8 to 10 minutes or until the mixture is pale yellow and forms a thick ribbon when beater is lifted. Beat in vanilla extract.
   
   
4. Beat egg whites and cream of tartar in bowl until soft peaks form, using electric mixer at high speed. Reduce to medium-high, gradually add remaining sugar and beat until stiff, shiny peaks.
   
   
5. Fold one-third of whites into yolk mixture. Sift half of dry ingredients over top and fold in. Fold in another third of the whites and then remaining dry ingredients. Finish with whites, being careful not to overmix. Fold in butter. Spread in prepared pan.
   
   
6. Bake for 15 to 18 minutes or until center springs back when gently pressed. Invert cake onto a clean kitchen towel. Remove parchment paper. Roll up warm cake with towel, starting from long side and let cool completely.
   
   

Make the brandy syrup:
Combine water and sugar in small saucepan. Cook over medium-high heat until the sugar dissolves. Remove from the heat and stir in brandy. Set aside or refrigerate until ready to use.

Make the buttercream:

1. Place chocolate and 6 tablespoons water in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
   
   
2. Combine remaining water and 3/4 cup of the sugar in small, heavy saucepan. Cook over medium heat, stirring with a metal spoon until sugar dissolves. Brush down the sides of the pan with a clean pastry brush dipped in water to remove any sugar crystals. Heat to a boil and cook, without stirring, until the syrup reaches 238°F on a candy thermometer.
   
   
3. Meanwhile, place whites and cream of tartar in mixing bowl. Beat until soft peaks form, using electric mixer at medium-high speed. Increase speed to high and gradually add the remaining sugar, beating until firm peaks start to form.
   
   
4. At this point, the cooked sugar syrup should be at 238°F. While beating the whites on low speed, add cooked sugar syrup in a thin, steady stream. Increase the speed to high and beat for 5 to 8 minutes or until the meringue is cool and forms stiff peaks when the beater is lifted.
   
   
5. When the meringue is completely cool, add butter, 2 tablespoons at a time, beating until smooth. (If it begins to look curdled, keep beating until it's smooth, cooling it down in the refrigerator, if necessary.) Beat in cooled chocolate and vanilla extract.
   
   
6. Divide buttercream in half. Add toasted pecans to one half.
   
   

Assemble the cake:

1. Unroll cake and liberally brush brandy syrup over the entire cake. Spread buttercream with the pecans over cake. Roll up cake placing the seam on the bottom. Place the cake on baking sheet covered with waxed paper. Cut a diagonal slice from one end of the roll and place it on top of the roulade to form a knot (cut branch), using the plain buttercream to hold it in place.
   
   
2. Using the plain chocolate buttercream, frost the entire roulade, including the knot. Use the tines of a fork to make lines in the frosting resembling bark. Make a few round swirls with the fork on top of the knot and at each end to simulate the growth rings of a tree. Place the chocolate shavings and curls lengthwise on the autumn log, following the lines of the fork marks. Decorate the log with the marzipan leaves, if desired, and serve at room temperature.