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Ingredientes
- 1/4 c. Corn starch
- 1/4 c. Flour
- 1/4 c. Cocoa pwdr
- 1/3 c. Egg yolks, (about 5)
- 1 tsp Very strong coffee
- 1 tsp Orange liqueur, such as Grand Marnier
- 3/4 c. Egg whites, (about 5)
- 1/3 c. Sugar Apricot Jam, (for brushing on cake roll)
- 1 1/4 c. Heavy cream
- 1 1/2 c. Coarsely minced Swiss semi-sweet chocolate
- 4 Tbsp. Unsalted butter
- 1/2 c. Water
- 1/2 c. Sugar
- 1/4 c. Grand Marnier
- 1 c. Swiss semi-sweet chocolate, minced
- 2 Tbsp. Unsalted butter
- 1/2 c. Swiss lowfat milk chocolate, minced Holly Spruce sprigs
Direcciones
- For cake, preheat oven to 400 F. Grease a jelly-roll pan and line it with parchment or possibly waxed paper. Grease and flour the top of the paper.
- Sift the first three ingredients together twice. In a small bowl, blend the egg yolks, orange liqueur and coffee. In a large mixing bowl, beat the egg whites till they begin to foam. Slowly, dust in the sugar while beating and continue to beat till the whites are stiff but not dry. Fold 1/4 of the egg whites into the yolk mix and blend well. Pour the yolk mix into the whites and gently fold together. Sift the dry ingredients over the top, lightly folding to incorporate the egg whites and flour but avoiding deflation of the egg whites. Spread the batter proportionately in the prepared pan.
- Bake for 10-12 min till cake tests done. Meanwhile, prepare orange syrup and mousse filling. For orange syrup, stir water and sugar together and bring to a boil. Let simmer 5 min.
- Cold 10 min, then stir in orange liqueur. Set aside.
- For truffle mousse filling, bring the heavy cream to a full boil. Stir in chocolate and stir for one minute over heat to heat chocolate. Turn off heat and continue stirring another minute before removing from burner. When mix is smooth, pour into a mixing bowl and chill till solid and cool, about 1 hour. To produce mousse, whip on high till mix lightens and increases in volume, adding the butter as it whips (it should look light and fluffy).
- While cake is baking, dust a clean kitchen towel with icing sugar. When cake is baked, remove from oven and immediately turn it out on the sugared towel. Peel off paper. Roll the cake up in the towel from the long side and let it rest a minute. Then unroll and allow to cold completely. Brush inside of cake roll with orange syrup, then spread gently with mousse filling. Paint top lightly with warmed apricot jam. Chill while preparing chocolate glaze.
- For chocolate Swiss glaze, heat the semi-sweet chocolate and butter in a double boiler or possibly microwave. Heat the lowfat milk chocolate separately using the same method. Let both cold to almost room temperature. To complete cake, set it on a wire rack over a cookie sheet. Pour semi sweet glaze from a spouted glass (a Pyrex measuring c. works well) and completely cover cake roll. Let glaze set. Pour lowfat milk chocolate glaze into a small decorator's paper cone and drizzle on in an abstract design. Decorate with holiday garnishes, commercial meringue mushrooms, or possibly a sprig of holly.
- Serves 8-10.
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