Flourless Chocolate Roulade with Whipped Apricot Souffle
2/3 c Superfine or strained sugar 1/4 c Superfine or strained sugar 1 ts Vanilla extract...
Ingredients
- 2/3cup superfine or strained sugar
- 1tsp vanilla extract
- 1tsp grated navel orange rind
- 2tbsp fresh orange juice
- 1/2cup strained dutch-process cocoa
- 6large egg whites
- 1tbsp water
- 1/4tsp cream of tartar
Directions
- 1
CAKE------------------------------------ 6 lg Egg yolks 2/3 c Superfine or strained sugar 1/4 c Superfine or strained sugar 1 ts Vanilla ext
- 2
plus 1 tb Water 3/4 c Confectioner's sugar 1/2 ts Unflavored gelatin 1 c Heavy cream
- 3
well-chilled 1 tb Grand Marnier Position rack in lower third of oen and preheat to 350 degrees
- 4
Butter a 10 1/2 by 15 1/2 by 1 inch jellyroll pan and line the bottom with baking parchment
- 5
Lightly butter the parchment
- 6
Place the yolks in the small bowl of an electric mixer fitted with beaters or the whip attachment
- 7
Beat on medium speed until they are thickened and light yellow in color, about 2 minutes
- 8
Add 2/3 c sugar, 1 Tbsp at a time, taking about 2 to 3 minutes to blend it in well