Orange Marmalade Swiss Roll

 Recipe from chef patrick

Ingredients :
For the Swiss roll:
120g stronghold flour
5 eggs (whites and yolks separated)
150g caster sugar
1 packet vanilla sugar
1 jar of orange marmalade (Dundee Marmalade for example)
5 cc Cointreau ou Grand Marnier

Icing:
150g dark chocolate (60% cocoa minimum)
80g hazelnuts, crushed and toasted

Direction :
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.