Whisk the egg yolks with 80 g sugar in a bowl. In a second bowl, whisk the egg whites with 80 g sugar. Combine the two mixtures, without disassembling the egg whites. Slowly add the sifted flour, folding it in with upward motions, a little at a time.

Pour the mixture into a baking tray lined with baking paper. Spread the mixture evenly with a spatula. Bake in a static traditional mode at 180° C for about 9/10 minutes. 

Lay the biscuit dough with baking paper on a dish towel. Sprinkle with caster sugar and roll the biscuit dough in the dish towel, taking care to gently peel off the baking paper.

Leave to cool for at least 20 minutes at room temperature or blast chill for 5 minutes.

Unroll the biscuit dough and sprinkle it with the berry jam and a second layer of chocolate ganache. Roll up again on the short side. Cut two pieces obliquely at both ends to create a log.

Place the two cut pieces on the sides and secure them with toothpicks if necessary. Decorate the surface of the log with the remaining ganache. Use a small spatula to create lines to recreate the bark effect. Use the blast chiller's soft blast chilling function, cool the log before serving.