Flourless Chocolate Roulade With Whipped Apricot Souffle

Ingredients

6 egg yolks
180 gr superfine
4 gr vanilla extract
2 gr navel orange rind
30 ml orange juice
45 gr strained dutch-process cocoa
6 egg whites
16 ml water
1 ml cream of tartar
95 gr apricots
240 ml water
16 ml water
250 gr confectioners sugar
3 gr gelatin
240 ml cream
1 grand marnier
26 by
1 jellyroll
180 gr sugar
2 at a time
2 3/4 wide rubber spatula
1/4 egg whites the yolk mixture
20 turns to lighten
40 turns
20 baking parchmen place on a flat work space
2 gr granulated sugar
240 ml water in a saucepan
30 ml water has been absorbed
1/2 puree
16 ml water in a heat proof glass dish

Instructions

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 quarter 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 3 cm 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.