Chocolate Orange Souffle Roll
|Sweet baking chocolate||8 Ounce (2 Package)|
|Water||1⁄3 Cup (5.33 tbs)|
|Grand marnier/Other orange flavored liqueur||1 Teaspoon|
|Eggs||8 Small, separated|
|Sugar||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Powdered sugar||1 Tablespoon|
|Semisweet chocolate dipped orange sections||4|
Grease bottom and sides of an 18- x 12-x 1-inch jellyroll pan with vegetable oil; line with wax paper.
Combine chocolate and water in top of a double boiler; bring water to a boil.
Reduce heat to low; cook, stirring occasionally, until chocolate melts.
Stir in Grand Marnier; set aside to cool.
Place egg yolks in a large bowl; beat at high speed of an electric mixer until foamy.
Gradually add 1 cup sugar, beating until thick and lemon colored.
Gradually add chocolate mixture, mixing well.
Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form.
Fold whites into chocolate mixture.
Pour into jellyroll pan, spreading evenly.
Bake at 350° for 20 minutes.
Immediately cover with a damp linen towel; cool on a wire rack 20 minutes.
Loosen edges of souffle with a metal spatula; sift cocoa over top.
Place 2 lengths of wax paper (longer than jellyroll pan) over souffle.
Holding both ends of wax paper and pan, quickly invert pan.
Remove pan and carefully peel paper from souffle.
Beat whipping cream until foamy; gradually add 3 tablespoons powdered sugar and vanilla, beating until soft peaks form.
Spoon whipped cream mixture evenly over souffle.
Starting at short side, carefully roll up jellyroll fashion, using wax paper to support as you roll.
Carefully slide roll (on wax paper) onto a plate, seam side down.
Sift additional powdered sugar over roll.
Garnish with semisweet chocolate-dipped orange sections.
Trim away excess wax paper around sides of roll.