Serves 6-8
Ingredients
CAKE
4 eggs, separated
4 tablespoons caster sugar
2 tablespoons orange juice
Grated rind of 1 orange
125g (5 rows) Cadbury® Dark Cooking Chocolate, melted
FILLING
300ml cream
75g (3 rows) Cadbury® Milk Cooking Chocolate, chopped
ICING
100g (4 rows) Cadbury® Dark Cooking Chocolate, chopped
Grated rind of 1 orange
75g unsalted butter
Method
- Make the filling first. In a saucepan bring the cream and chocolate to the boil, stirring constantly. Remove from the heat. Cool, then chill for at least 5 hours or preferably overnight.
- Make the cake next. Whip the egg whites with half the caster sugar until stiff.
- Whip the egg yolks with the remaining half of the sugar until thick and pale.
- Into the yolks fold the orange juice and rind, then the chocolate, followed by the stiff egg whites. Pour the mixture into a greased and lined 25 x 30 cm swiss roll pan. Bake at 200°C for 15 minutes.
- Turn the cake out on to a sheet of baking paper and, starting with a short edge, roll up tightly. Cool.
- Make the icing next. Melt the chocolate with the orange rind. Have the butter very soft, but not melted. Thoroughly stir it into the chocolate. Cool until it starts to thicken.
- To assemble, unroll the cake and remove the paper. Lightly whip the filling, then spread over the cake and reroll. Tighten the roll by pushing a long-bladed knife firmly between the paper and the cake. Cool. Cover with the icing and make markings on the top with a fork to resemble bark.