Ingredients
Scale
For the decoration
- 3.5 oz. (100g) semi-sweet chocolate
- cocoa powder for dusting
For the filling
- 1 cup (240ml) orange juice
- 1/4 cup (50g) sugar
- 2 tbsp. (15g) cornstarch
- 1 tsp. gingerbread spices
- 3.5 oz. (100g) milk chocolate, chopped
- 2 tbsp. orange liquor (eg. cointreau)
- 3.5 oz. (100g) heavy cream
For the dough
- 4 eggs, separated
- 1/4 cup (50g) sugar
- pinch of salt
- 0.7 oz. (20g) all-purpose flour
- 0.7 oz. (20g) cocoa powder
- 0.7 oz. (20g) cornstarch
Instructions
- Start with the chocolate shreds for the decoration. Chop the chocolate and add to a heatproof bowl over a pot with simmering water – let melt slowly. Spread the melted chocolate thinly on a large piece of baking parchment, roll up and place in the freezer for about 30 minutes (or 2 hours in the fridge).
- For the filling add the orange juice together with sugar, cornstarch and gingerbread spices to a saucepan and mix until well combined. Bring to a boil – the mixture should thicken so you get a pudding. Remove from the heat and fold in the chopped milk chocolate – stir until melted and smooth. Add the orange liquor and mix until combined. Let cool down completely. Whip the heavy cream until stiff peaks form. Add to the orange-chocolate-mixture and gently fold in. Place in the fridge.
- Preheat the oven to 350˚F (180°C). Line a baking sheet with baking parchment and set aside. Separate the eggs. Add the egg whites to a bowl and add a pinch of salt. Beat on high speed until white, slowly add the sugar and whisk until stiff peaks form. Set aside. Add the egg yolks to a large bowl and mix with the remaining sugar until pale and fluffy. Mix flour, cocoa powder and cornstarch. Sift the mixture on top of the egg yolks, add about 1/3 of the stiff egg whites and mix gently until well combined. Add the remaining egg whites and carefully fold in. Transfer to the baking sheet and spread to a rectangle with one side at least 10 inches (26cm) and a thickness of about 0.4 inches (1cm). Bake for about 10 minutes.
- Place a clean kitchen towel on your working space and sprinkle with confectioner’s sugar. Take the cake out of the oven and place on top of the kitchen towel upside down. Remove the baking parchment and roll up tight with the kitchen towel and let cool down.
- Unroll the cake and spread 2/3 of the filling on top – leave a border on one of the short sides without filling and roll up the cake to that side. Place in the fridge for about 15 minutes.
- Place the roll on a serving plate and spread the remaining cream of the filling on top and the sides. Cut off the ends if necessary. Unroll the baking parchment with the chocolate – the chocolate will break in irregular pieces. Decorate the cake roll, dust with some cocoa powder (optional) and serve.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 5