Chocolate Roulade

Directions

1. 1
   Preheat oven to 325°. Line a lightly greased 15- x 10-inch jelly-roll pan with parchment paper; lightly grease parchment paper.
2. 2
   Microwave chocolate and 1/4 cup water in a large microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals. (Do not overheat mixture.)
3. 3
   Beat egg yolks and 3/4 cup sugar at high speed with an electric mixer 3 minutes or until mixture is thick and pale yellow. Whisk into chocolate mixture.
4. 4
   Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture.
5. 5
   Bake at 325° for 15 to 18 minutes or until puffed. Remove from oven; place a damp kitchen towel over cake in pan, and cool completely on a wire rack (about 30 minutes).
6. 6
   Remove damp towel. Place a 20- x 15-inch piece of parchment paper on work surface. Dust cake with cocoa, and invert onto parchment paper. Carefully peel parchment paper from top of cake.
7. 7
   Beat cream, orange liqueur, and remaining 1/4 cup sugar at high speed with an electric mixer until stiff peaks form. Spread cream mixture over top of cake, leaving a 1-inch border on all sides. Lift and tilt parchment paper at 1 short side, and carefully roll up cake, jelly-roll fashion, using parchment paper to lift and roll cake. Wrap rolled cake in parchment paper, and place on baking sheet. Chill 2 to 8 hours. Transfer cake to a serving platter; remove and discard parchment paper. Garnish cake, if desired.