Chocolate Orange Roulade

In a mixing bowl, whish the egg yolks and sugar until thick and creamy. Sift the cocoa powder over the mixture and fold in thoroughly. In a second bowl, whisk the egg whites until stiff and gently fold into the chocolate mixture.

Spoon into a greased and lined 30 x 20 cm (12 x 8 inch) Swiss roll tin and level the surface. Bake in preheated oven, 180oC, 350oF, Gas Mark 4 for 25 – 30 mins or until firm. Cool for 5 minutes, then cover with a damp tea towel and leave to become completely cold.

Sift icing sugar over a large sheet of greaseproof paper. Invert the cake on to the paper and carefully peel off the lining paper.

Place the double cream in a bowl and whip until thick. Add the fromage frais, icing sugar, orange ring and liqueur. Mix gently. Spread the mixture over the cake, then roll up like a Swiss roll with the help of the greaseproof paper. Transfer the roulade to a serving dish, dust with more icing sugar if needed, and serve within 2 hours. The cake may crack when rolled. This is quite normal.