Chocolate Roll Cake
| Yield: | 1 Servings |
| Categories: |
| 1/4 | c | Corn starch |
| 1/4 | c | Flour |
| 1/4 | c | Cocoa powder |
| 1/3 | c | Egg yolks; (about 5) |
| 1 | ts | Very strong coffee |
| 1 | ts | Orange liqueur; such as Grand Marnier |
| 3/4 | c | Egg whites; (about 5) |
| 1/3 | c | Sugar |
| Apricot Jam; (for brushing on cake roll) | ||
| 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 |
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