---------- Recipe via Meal-Master (tm) v8.02
  
       Title: FLOURLESS CHOCOLATE ROULADE WITH WHIPPED APRICOT SOUFFLE
  Categories: Cakes, Fruits/nuts, Desserts
       Yield: 12 servings
  
 ------------------------------------CAKE------------------------------------
       6 lg Egg yolks
     2/3 c  Superfine or strained sugar
     1/4 c  Superfine or strained sugar
       1 ts Vanilla extract
       1 ts Grated navel orange rind
       2 tb Fresh orange juice
     1/2 c  Strained Dutch-process cocoa
       6 lg Egg whites
       1 tb Water
     1/4 ts Cream of tartar
 
 --------------------------WHIPPED APRICOT SOUFFLE--------------------------
       3 oz Dried apricots
       1 c  Water; plus
       1 tb Water
     3/4 c  Confectioner’s sugar
     1/2 ts Unflavored gelatin
       1 c  Heavy cream; well-chilled
       1 tb Grand Marnier
  
   Position rack in lower third of oen and preheat to 350 degrees.  Butter a
   10 1/2 by 15 1/2 by 1 inch jellyroll pan and line the bottom with baking
   parchment. Lightly butter the parchment. Place the yolks in the small bowl
   of an electric mixer fitted with beaters or the whip attachment. Beat on
   medium speed until they are thickened and light yellow in color, about 2
   minutes.  Add 2/3 c sugar, 1 Tbsp at a time, taking about 2 to 3 minutes to
   blend it in well. Reduce mixer speed to medium-low. Blend in the vanilla,
   orange rind, and orange juice, and mix for 15 seconds. Reduce speed to low,
   add the cocoa, and blend until just incorporated. Remove from the mixer and
   transfer to a larger mixing bowl. Set aside. Wash and dry beaters. In the
   large bowl of the mixer, whip the egg whites and water at medium speed
   until frothy.  Add the cream of tartar, increase the speed to medium-high,
   and continue beating until the whites form soft peaks. Add 1/4 c sugar, 1
   Tbsp at a time, taking about 30 seconds. Whip for 15 seconds longer. Do not
   overbeat.  Remove the bowl from the mixer. With a 2 3/4 inch wide rubber
   spatula, fold one quarter of the beaten egg whites into the yolk mixture,
   taking about 20 turns to lighten. Then fold in the remaining whites, taking
   an additional 30 to 40 turns. Pour batter into the prepared pan and gently
   smooth the top with the back of a spoon, spreading it evenly into the
   corners.  Tap the pan gently on the counter to even out the batter. Bake in
   the preheated oben for 20 to 25 minutes, until the top feels set and is
   springy to the touch. While the cake is baking, prepare a 20-inch piece of
   baking parchment. Place on a flat work space and sprinkle lightly with 1/2
   tsp granulated sugar. Remove cake from the oven and immediately invert onto
   the parchment. Protecting your hands with potholders, remove the pan and
   gently peel off the paper pan liner. Tightly roll together the cake and the
   sugared parchment paper away from you, starting on a long side. Place the
   cake seam side down on a cake rack to cool while you prepare the filling.
   To make the whipped apricot souffle:  Put the apricots and 1 cup of water
   in a small heavy saucepan, cover, and bring to a boil.  Simmer 20-25
   minutes or until the apricots are very soft and all but 1 or 2 Tbsp of the
   water has been absorbed. Remove from the heat and add 1/2 c confectioners
   sugar.  Whip with a fork until the apricots are very smooth. You should
   have approximately 1/2 c of puree. Put 1 Tbsp cold water in a small
   heat-proof glass dish and sprinkle the gelatin over the top. Let stand for
   5 minutes without stirring.  Place the dish in a skillet filled with 1/2
   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 1/4 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 1-inch 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.
  
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