Chocolate Roll Cake

-TRUFFLE MOUSSE FILLING-
1 1/4 c Heavy cream
1 1/2 c Coarsely chopped Swiss
-semi-sweet chocolate
4 tb Unsalted butter

GRAND MARNIER SYRUP
1/2 c Water
1/2 c Sugar
1/4 c Grand Marnier

-SWISS CHOCOLATE GLAZE-
1 c Swiss semi-sweet chocolate;
-chopped
2 tb Unsalted butter
1/2 c Swiss milk chocolate;
-chopped

GARNISH
Holly
Spruce sprigs

For cake, preheat oven to 400 F. Grease a jelly-roll pan and line it with
parchment or waxed paper. Grease and flour the top of the paper.
Sift the first three ingredients together twice. In a small bowl, blend the
egg yolks, orange liqueur and coffee. In a large mixing bowl, beat the egg
whites until they begin to foam. Slowly, dust in the sugar while beating
and continue to beat until the whites are stiff but not dry. Fold 1/4 of
the egg whites into the yolk mixture and blend well. Pour the yolk mixture
into the whites and gently fold together. Sift the dry ingredients over the
top, lightly folding to incorporate the egg whites and flour but avoiding
deflation of the egg whites. Spread the batter evenly in the prepared pan.
Bake for 10-12 minutes until cake tests done. Meanwhile, prepare orange
syrup and mousse filling. For orange syrup, stir water and sugar together
and bring to a boil. Let simmer 5 minutes.
Cool 10 minutes, then stir in orange liqueur. Set aside.
For truffle mousse filling, bring the heavy cream to a full boil. Stir in
chocolate and stir for one minute over heat to melt chocolate. Turn off
heat and continue stirring another minute before removing from burner. When
mixture is smooth, pour into a mixing bowl and refrigerate until solid and
cold, about 1 hour. To produce mousse, whip on high until mixture lightens
and increases in volume, adding the butter as it whips (it should look
light and fluffy).
While cake is baking, dust a clean kitchen towel with icing sugar. When
cake is baked, remove from oven and immediately turn it out on the sugared
towel. Peel off paper. Roll the cake up in the towel from the long side and
let it rest a minute. Then unroll and allow to cool completely. Brush
inside of cake roll with orange syrup, then spread gently with mousse
filling. Paint top lightly with warmed apricot jam. Refrigerate while
preparing chocolate glaze.
For chocolate Swiss glaze, melt the semi-sweet chocolate and butter in a
double boiler or microwave. Melt the milk chocolate separately using the
same method. Let both cool to almost room temperature. To complete cake,
set it on a wire rack over a cookie sheet. Pour semi sweet glaze from a
spouted glass (a Pyrex measuring cup works well) and completely cover cake
roll. Let glaze set. Pour milk chocolate glaze into a small decorator’s
paper cone and drizzle on in an abstract design. Decorate with holiday
garnishes, commercial meringue mushrooms, or a sprig of holly.
Serves 8-10.