Ingredients
- 175g (6oz) dark chocolate, roughly chopped, plus extra for chocolate curls to decorate
- 6 large eggs, separated
- 175g (6oz) granulated sugar
- Cocoa powder, to dust
- Light cream (15%), to finish
- 1 X 300ml carton whipping cream (35%)
- Finely grated zest and juice of 1 small orange
- 8 tbsp Bonne Maman Strawberry or Raspberry jams
Preheat oven to 180°C (fan oven 160°C). Line a 28X38 cm (11X15 in.) non-stick baking sheet with parchment paper, making sure the top edge is about 2.5cm (1 in.) above baking sheet level.Put chocolate in a bain marie with 150 ml (½ cup) water and melt slowly. Stir until smooth, then let cool slightly.Whisk egg yolks and sugar together using an electric mixer until very thick and pale. Add the cooled chocolate and stir until evenly blended. Whisk egg whites until they form soft peaks.Fold about one-third of the egg whites into chocolate mixture using a large metal spoon. Fold in remaining egg whites. Pour into prepared baking sheet and bake in pre-heated oven for 20-25 minutes or until just firm. Put baking sheet on a cookie rack and cover with a damp towel. Leave overnight.To make filling, whip cream until it just holds its shape. In a separate bowl, stir orange zest and 1 tablespoon of juice into the preserve.Dust a large piece of parchment paper and peel off the lining paper.Spread whipped cream on roulade, then dot evenly with the preserves. Roll up the roulade, keeping it as tight as possible, and pull the paper off. Cover lightly with plastic film and keep chilled until needed.Decorate with chocolate curls and serve in slices with chilled light cream.
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