Chocolate and orange roulade
5 eggs, separated
175 gm / 3/4 cup castor sugar
175 gm / 6 squares plain chocolate, melted to a cream with 2 tablespoons / 2 tablespoons/3 table spoons water
6 large oranges
450 ml / 2 cups double cream
Whisk the egg whites until stiff. In a separate bowl, whisk the egg yolks and sugar until thick and very pale in color. Add the melted chocolate then fold in the whisked egg whites. Spread evenly in a Swiss roll tin lined with non-stick paper. Bake in a moderate oven (180 C, 350 F) for 20-25 minutes until cooked. Cover with a layer of wet kitchen paper. Wrap in cling film and leave overnight. Carefully turn out on to greaseproof paper well dusted with icing sugar and peel off non stick paper.
For the filling, finely grate the rind of 1 orange. Cut away peel and pith from all the oranges with a sharp knife and remove the segments over a bowl to catch the juice. Whip the cream with the orange rind and any juice until thick. Add sugar to taste, reserving some cream for decoration, spread the remainder over the sponge .keep some orange segments for decoration and scatter the rest along the middle of the sponge. Roll up and turn on to a flat serving dish. Dust with icing sugar. Pipe stars of cream on top, decorate with orange segments and chill.