Ingredients

• 175g/6oz plain chocolate
• broken into pieces
• 175g/6oz caster sugar
• 6 eggs
• separated
• 2 level tbsp cocoa
• sieved
• 300ml/10fl oz double cream
• 2 oranges
• zest only
• finely grated
• orange segments or slices
• steeped in Grand Marnier
• icing sugar
• 33cm x 23cm (13in x 9in) Swiss roll tin

Directions

• Lightly grease Swiss roll tin and line with non-stick baking parchment
• pushing it into the corners.
• Preheat the oven to 180C/350F/Gas 4.
• Melt the chocolate slowly in a bowl over a pan of hot water. Allow to cool slightly.
• Place the sugar and egg yolks in a bowl and whisk with an electric whisk on a high speed until light and creamy.
• Add the cooled chocolate and stir until evenly blended.
• Whisk the egg whites in a large mixing bowl until stiff but not dry.
• Stir a large spoonful of the egg whites into the chocolate mixture
• mix gently and then fold in the remaining egg whites
• then the cocoa.
• Pour into the prepared tin and gently level the surface.
• Bake in the preheated oven for about 20 minutes until firm to the touch.
• Remove the roulade from the oven
• leave in the tin and place a cooling rack over the top of the cake
• being careful not to touch the cake.
• Place a clean damp tea towel on top of the rack
• and leave for several hours or overnight in a cool place - don't worry
• it will sink slightly. (If the tea towel dries out
• simply re-dampen it.)
• Whip the cream until it just holds its shape
• and stir in the orange zest.
• Dust a large piece of non-stick baking parchment with icing sugar.
• Turn the roulade out onto the paper and peel off the lining paper.
• Trim the two long edges for a smarter finish (it also gives you a chance to taste the trimmings!).
• Spread with the whipped cream and roll up like a Swiss roll: starting with one of the short edges
• roll tightly to start with and use the paper to help. Don't worry if it cracks - that is quite normal and part of its charm!
• Serve slices with orange segments and Grand Marnier.