1 Pre-heat your oven to 160 degrees Centigrade (gas mark 5-6, 320F).
2 In a large salad bowl, put your egg yolks and the sugar and whisk energicaly until the mix reaches a white-ish color and form a ribbon when lifting the mix with a spoon.
When done, fold in your flour.
3 Whisk the egg whites until stiff. Fold them, delicately in the egg yolk-sugar mixture.
4 Take a large, flat oven tray, line it with some baking parchement. Delicately, spread, as evenly as possible, the Swiss roll mix. Cook for 20 minutes.
5 When cooked, flip the sponge onto a clean surface and let it cool down.
6 When cold, peel of the parchement.
7 Moisten the sponge with the alcool, then spread as evenly as possible, the marmalade all over it.
8 Carefully roll your sponge cake. Set aside in the fridge.
9 Place your chocolate (broken in small pieces)in a double boiler (bain-marie) to melt.
10 Take your roll out the fridge, place it on a pastry rack. Start pouring some chocolate on one side, carefully turn the roll around and repeat the chocolate coating operation.
11 Allow, your Swiss roll to cool for a while, then roll it in the crushed hazelnuts.
Finally leave in the fridge for at least 3h.
12 Before serving, trim down each ends and cut 8 slices.
Arrangement:
Place a slice in the centre of a plate, pour a little bit of hot chocolate sauce (for example) around it. Maybe you could also place a couple of segments of sutsumas and a sprig of mint to the side of the Swiss roll.
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