Flourless Chocolate Roulade With Whipped Apri

INGREDIENTS

INSTRUCTIONS

Position rack in lower third of oen and preheat to 350 degrees.  Butter
a 10 1/2 by 15 1/2 by 1 inch jellyroll pan and line the bottom  with
baking parchment. Lightly butter the parchment. Place the yolks  in the
small bowl of an electric mixer fitted with beaters or the  whip
attachment. Beat on medium speed until they are thickened and  light
yellow in color, about 2 minutes.  Add 2/3 c sugar, 1 Tbsp at a  time,
taking about 2 to 3 minutes to blend it in well. Reduce mixer  speed to
medium-low. Blend in the vanilla, orange rind, and orange  juice, and
mix for 15 seconds. Reduce speed to low, add the cocoa,  and blend
until just incorporated. Remove from the mixer and transfer  to a
larger mixing bowl. Set aside. Wash and dry beaters. In the  large bowl
of the mixer, whip the egg whites and water at medium  speed until
frothy. Add the cream of tartar, increase the speed to  medium-high,
and continue beating until the whites form soft peaks.  Add 1/4 c
sugar, 1 Tbsp at a time, taking about 30 seconds. Whip for  15 seconds
longer. Do not overbeat.  Remove the bowl from the mixer.  With a 2 3/4
inch wide rubber spatula, fold one quarter of the beaten  egg whites
into the yolk mixture, taking about 20 turns to lighten.  Then fold in
the remaining whites, taking an additional 30 to 40  turns. Pour batter
into the prepared pan and gently smooth the top  with the back of a
spoon, spreading it evenly into the corners.  Tap  the pan gently on
the counter to even out the batter. Bake in the  preheated oben for 20
to 25 minutes, until the top feels set and is  springy to the touch.
While the cake is baking, prepare a 20-inch  piece of baking parchment.
Place on a flat work space and sprinkle  lightly with 1/2 tsp
granulated sugar. Remove cake from the oven and  immediately invert
onto the parchment. Protecting your hands with  potholders, remove the
pan and gently peel off the paper pan liner.  Tightly roll together the
cake and the sugared parchment paper away  from you, starting on a long
side. Place the cake seam side down on a  cake rack to cool while you
prepare the filling. To make the whipped  apricot souffle: Put the
apricots and 1 cup of water in a small heavy  saucepan, cover, and
bring to a boil. Simmer 20-25 minutes or until  the apricots are very
soft and all but 1 or 2 Tbsp of the water has  been absorbed. Remove
from the heat and add 1/2 c confectioners  sugar. Whip with a fork
until the apricots are very smooth. You  should have approximately 1/2
c of puree. Put 1 Tbsp cold water in a  small heat-proof glass dish and
sprinkle the gelatin over the top.  Let stand for 5 minutes without
stirring. Place the dish in a skillet  filled with 1/2 inch of boiling
water.  Stir the mixture until the  gelatin is dissolved and the
mixture is clear.  Stir it into the  apricot puree. Set aside to cool
to tepid. Beat the cream in a small  chilled bowl of an electric mixer.
As it begins to thicken, add 1/4 c  confectioner's sugar gradually.
Beat until soft peaks form. Remove  from the mixer and fold in the
tepid puree and the Grand Marnier by  hand. To assemble: Carefully
unroll the cake, but not completely  flat; the edge closest to you
should remain curled. Spoon the filling  under the curled edge first,
then spread it over the rest of the cake  evenly with a metal spatula,
leaving a 1-inch border on the far side.  To roll the cake, tuck the
curled edge under and continue rolling.  Place seam side down on a
wooden breadboard or oblong platter. Cover  loosely with foil and
refrigerate until hald-hour before serving.  Dust the top with
confectioner's sugar just before serving. Store  leftover roulade in
the refrigerator loosely covered with foil for up  to three days.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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