For cake:
6 large eggs, seperated
1/4 tsp. cream of tartar
12 tblsp. sugar
1/3 cup plus 1 tblsp. unsweetened cocoa powder, sifted
For filling:
2 tblsp. boiling water
1 tsp. unflavored gelatin
1 1/2 cups chilled whipping cream
1/4 cup powdered sugar
1 tsp. grated orange peel
1/2 tsp. vanilla extract
For ganache:
1/2 cup whipping cream
6 ounces bittersweet(not unsweetened) or semisweet chocolate, chopped
2 tblsp. light corn syrup
1 tblsp Grand Marnier or other orange liqueur
powdered sugar
10 to 12 purchased chocolate truffles
Make cake:
Preheat oven to 350 degrees. Butter a 15 x 10 1-inch jelly-roll pan. Line bottom
with waxed paper, allowing 1-inch overhang . Lightly dust paper and pan with flour; tap out excess.
Using electric mixer beat egg whites and cream of tartar until soft peaks form. Add 6 Tblsp. sugar, 1 Tblsp. at a time,
and beat until stiff peaks form. Set aside.
Beat egg yolks, 1/3 cup cocoa powder and remaining 6 Tblsp. sugar in another large bowl until thick - about 2 minutes.
Spoon about 1/3 egg white mixture into yolk mixture and fold in to lighten. Fold in remaining egg whites. Gently spread batter in prepared pan.
Bake until cake springs back when pressed in center - about 15 minutes. Cool slightly. Sprinkle clean kitchen towel with remaining cocoa powder. Transfer cake and peel off waxed paper.
Carefully roll up jelly-roll fashion (with the towel) and cool completely.
Make filling:
Place 2 Tblsp. boiling water in a small bowl; sprinkle gelatin over it. Let soften for 10 minutes. Heat 1/4 cup cream in a small saucepan until just warm. Add to gelatin mixture and stir until gelatin dissolves.
Using electric mixture beat remaining cream, 10x sugar, orange peel and vanilla in a large bowl until soft peaks form. Add gelatin mixture and continue beating until
stiff peaks form.
Gently unroll cake. Spread filling over cake leaving a 1-inch border. Re-roll and place on serving platter, seam-side down.
Cover tightly and refrigerate until filling is set - at least 8 hours.
Make ganache:
Bring cream to a simmer in a medium sized saucepan. Remove from heat. Add chocolate, corn syrup and liqueur. Stir until mixture is smooth. Let
ganache stand until cool and thick. Whisk ganache just until soft peaks form (do not overmix). Spread over the roll. Using tines of fork, draw lines through the frosting to resemble tree bark.
Sift 10x sugar over roll, surround with chocolate truffles and serve.
