Instructions: This dessert is a tradition at the Christmas table for families of German and Austrian heritage.

In food processor, chop walnuts with 1/4 cup of the flour until finely ground; set aside.

In large bowl, beat egg yolks with sugar for 5 minutes or until pale and batter falls in ribbons when beaters are lifted. Blend in vanilla. Stir in walnut mixture and remaining flour. In separate bowl, beat egg whites until stiff peaks form; fold one quarter into egg yolk mixture. Fold in remaining whites.

Spread batter in greased and parchment or waxed paper-lined 15- x 10-inch jelly roll pan. Bake in centre of 350 F oven for about 15 minutes or until top springs back when lightly touched. Loosen edges with knife; invert onto flour-dusted tea towel. Carefully peel off paper. Starting at long side, roll up cake in towel; let cool on rack.

BUTTERCREAM: Meanwhile, in bowl over saucepan of simmering water, cook eggs with sugar, stirring constantly, for about 5 minutes or until sugar dissolves and mixture is as thick as cream and coats back of wooden spoon. Let cool.

In separate bowl, beat butter until light and fluffy; gradually beat in cooled egg mixture until thick and creamy. Transfer one-third to small bowl; stir in rum. Into remaining buttercream, stir in chocolate. Refrigerate to chill for 30 minutes.

Unroll cake. Spread with rum buttercream. Re-roll without towel; place, seam side down, on flat serving plate. With serrated knife, cut off both ends at angle. Spread some of the chocolate buttercream over roll. Place ends on log to resemble knots; spread with remaining chocolate buttercream. Run tines of fork lengthwise along log to resemble bark. (Make-ahead: Cover with plastic wrap and refrigerate for up to 1 day; serve at room temperature.)

Yield: 10 servings

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