Orange chocolate cake roll

8 servings

Ingredients

Quantity Ingredient
4 Eggs
⅔ cup (+ 1 tbs) sugar
4 tablespoons Butter; melted
¾ cup Flour
¼ cup Unsweetened cocoa
Powder; firmly packed
¼ cup Orange juice
4 Eggs
8 ounces Butter, cut into Tablespoons
1 tablespoon Orange zest; grated
2 1 oz semisweet chocolate
Squares; cut-up
¼ cup Heavy cream
1 tablespoon Grand marnier
¼ cup Sugar
1 tablespoon Orange zest, grated
6 ounces Cream cheese, softened

Directions

ORANGE CURD FILLING

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:05

1. Preheat oven to 350°F. Grease a 10 x 15-inch jelly-roll pan and line with parchment or wax paper. Lightly grease parchment.

2. In a large bowl, beat together eggs and ⅔ cup sugar with an electric mixer on high speed until light and fluffy, about 3 mins.

Beat in melted butter. Sift together flour and cocoa and fold into egg mixture along with orange zest. Spread batter evenly in prepared pan.

3. Bake 15 mins, or until cake springs back when touched in center.

Immediately turn cake out onto a large sheet of wax paper sprinkled with remaining 1 Tbs sugar. Peel off parchment. Starting at one short end, gently roll up cake in wax paper with paper inside cake. Let cake cool rolled up, then unroll cake and spread Orange Curd Filling to within 2 inches of edges. Roll up cake gently from short side, jelly-roll fashion (without paper). Wrap in plastic wrap and refrigerate 6 hours or overnight.

4. In a small glass bowl, combine chocolate and cream. Heat in a microwave on High 40 to 60 seconds, or until melted and smooth when stirred. Stir in Grand Marnier. Just before serving, drizzle chocolate Grand Marnier sauce on top of cake.

ORANGE CURD FILLING

In a small saucepan, combine orange juice, eggs, butter, sugar, and orange zest. Cook over medium-low heat, stirring constantly, until mixture thickens, about 10 mins. Do not boil. Whisk in cream cheese.

Cover and refrigerate until chilled before spreading on cake roll.

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