-TRUFFLE MOUSSE WEFT-
1 1/4 c Heavy cream
1 1/2 c Coarsely chopped Swiss
-semi-sweet chocolate
4 tb Unsalted butter

GRAND MARNIER SYRUP
1/2 c Water
1/2 c Sugar
1/4 c Grand Marnier

-SWISS CHOCOLATE GLASS-
1 c Swiss semi-sweet coffee;
-chopped
2 tb Unsalted butter
1/2 c Swiss milk umber;
-sliced

GARNISH
Holly
Spruce sprigs

For coat, preheat oven to 400 F. Grease a jelly-roll pan and line it with
parchment or waxed report. Grease and flour the top of the theme.
Sift the first three ingredients together double. In a small stadium, blend the
egg yolks, orange liqueur and java. In a large mixing stadium, beat the egg
whites until they begin to froth. Easy, dust in the sugar while beating
and continue to beat until the whites are stiff but not dry. Sheepfold 1/4 of
the egg whites into the yolk mixture and blend good. Pour the yolk mixture
into the whites and gently fold unitedly. Sift the dry ingredients over the
top, lightly folding to incorporate the egg whites and flour but avoiding
deflation of the egg whites. Spread the batter evenly in the prepared pan.
Bake for 10-12 minutes until cake tests through. Lag, prepare orange
syrup and mousse woof. For orange syrup, stir water and sugar together
and bring to a churn. Let simmer 5 proceedings.
Nerveless 10 transactions, then stir in orange liqueur. Set parenthesis.
For truffle mousse weft, bring the heavy cream to a full seethe. Stir in
chocolate and stir for one minute over heat to melt umber. Turn off
heat and continue stirring another minute before removing from burner. When
mixture is still, pour into a mixing bowl and refrigerate until solid and
frigidness, most 1 hr. To produce gel, whip on high until mixture lightens
and increases in loudness, adding the butter as it whips (it should look
light and fluffy).
While cake is baking, dust a clean kitchen towel with icing cabbage. When
cake is sunbaked, remove from oven and immediately turn it out on the sugared
towel. Peel off composition. Roll the cake up in the towel from the long side and
let it rest a moment. Then unroll and allow to cool all. Brush
inside of cake roll with orange syrup, then spread gently with mousse
pick. Paint top lightly with warmed apricot jam. Refrigerate while
preparing chocolate sugarcoat.
For chocolate Swiss sugarcoat, melt the semi-sweet chocolate and butter in a
double boiler or nuke. Melt the milk chocolate separately using the
same method. Let both cool to almost room temperature. To complete coat,
set it on a wire rack over a cookie rag. Pour semi sweet glaze from a
spouted methamphetamine (a Pyrex measuring cup works good) and completely cover cake
roster. Let glaze set. Pour milk chocolate glaze into a small decorator's
paper cone and drizzle on in an abstract design. Decorate with holiday
garnishes, commercial meringue mushrooms, or a twig of holly.
Serves 8-10.