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1
Preheat oven to 350F.
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2
Butter 15 x 10 x 1-inch jelly-roll pan.
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3
Line bottom with waxed paper, allowing 1-inch overhang on short sides.
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4
Butter paper.
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5
Lightly dust paper and pan with flour; tap out excess.
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6
Using electric mixer, beat egg whites in large bowl until foamy.
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7
Add cream of tartar and beat until soft peaks form.
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8
Gradually add 6 tablespoons sugar, beating until stiff peaks form.
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9
Set aside.
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10
Beat egg yolks, 1/3 cup cocoa powder and remaining 6 tablespoons sugar in another large bowl until thick, about 2 minutes.
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11
Stir 1/4 of whites into yolk mixture to lighten.
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12
Fold in remaining whites.
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13
Gently spread batter in prepared pan.
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14
Bake until cake springs back when pressed in center, about 15 minutes.
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15
Transfer pan to rack.
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16
Cool completely.
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17
Sift remaining 1 tablespoon cocoa powder over cake.
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18
Line baking sheet with foil.
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19
Invert cake onto sheet.
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20
Peel off paper.
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21
Place 2 tablespoons boiling water in small bowl.
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22
Sprinkle gelatin over.
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23
Let soften 10 minutes.
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24
Heat 1/4 cup cream in small saucepan over medium-low heat just until warm.
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25
Add to gelatin mixture; stir until gelatin dissolves.
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26
Using electric mixer, beat remaining 1 1/4 cups chilled cream, powdered sugar, orange peel and vanilla in large bowl until soft peaks form.
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27
Add gelatin mixture.
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28
Beat until stiff peaks form.
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29
Spread filling over cake, leaving 1-inch border on sides.
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30
Using foil as aid and starting at 1 long side of cake, gently roll up cake, enclosing filling.
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31
Arrange roll, seam side down, on platter.
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32
Cover tightly and refrigerate until filling is set, at least 8 hours or overnight.
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33
Bring cream to simmer in heavy medium saucepan.
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34
Remove from heat.
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35
Add chocolate, corn syrup and liqueur.
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36
Stir until mixture is smooth.
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37
Let ganache stand until cool and thick.
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38
Whisk ganache just until soft peaks form (do not overmix).
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39
Spread ganache over roll.
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40
Using tines of fork, draw lines through ganache to represent tree bark.
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41
(Roll can be made 1 day ahead.
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42
Tent with foil and refrigerate.)
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43
Sift powdered sugar over roll.
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44
Surround with chocolate truffles.
