I need a chocolate & chestnut Yule log recipe and do you roll warm or when it's cooled?

[WildFlowerBees]

How do I stop it from cracking? Should it be rolled warm or when it's completely cooled?

I usually make a Black Forest Yule log but I'd like to try a chocolate and chestnut recipe but not sure who's to use.

I've made this one and it genuinely was the perfect yule log. It did crack but it didn't matter as the taste was amazing.

On Bake Off, Mary Berry advised scoring a line with a knife 2.5cm in on the edge of the cake before rolling. This then makes a nice tight uncracked curve to start off your roll and stops the cracking. Or it did when she did it anyway.

https://www.theguardian.com/lifeandstyle/wordofmouth/2012/dec/13/how-cook-perfect-yule-log

Cut a line, but not all the way through, on which ever side the recipe says, and roll up with grease proof paper or a clean tea towel covered in caster sugar and let cool. Then when you unroll to put in the filling it won't crack as much.

Use a damp tea towel to roll it.