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CAKE:
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Preheat oven to 350u00b0 F/180u00b0C.
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Line a 15 x 10-inch jelly roll pan (swiss roll tin) with parchment paper.
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Using an electric mixer, whisk yolks and sugar until thick and pale.
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Sift cocoa and starch over then fold in gently.
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Add chocolate and 2 tablespoons water and stir gently to combine.
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Using an electric mixer, whisk egg whites in a clean bowl until soft peaks form, then fold into chocolate mixture.
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Spoon mixture into prepared pan and smooth top.
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Bake in preheated oven for 12-15 minutes or until cake springs back when lightly pressed.
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Dust top of cake heavily with cocoa then cover with a piece of parchment paper.
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Invert cake, with paper, on to a work surface, then gently peel away the parchment paper.
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Working quickly while cake is still hot, gently roll up from long side, using paper as a guide.
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Let cool completely before filling.
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MASCARPONE FILLING:
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Combine marmalade, liqueur and 2 tablespoons water in a small saucepan and stir over low-medium heat until combined and marmalade has melted.
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Combine with mascarpone in a bowl and whisk until thick.
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Stir in pistachios.
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Gently unroll cake and spread with filling, leaving a half inch (2 cm) border.
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Re-roll cake (it may crack a little), then wrap in foil and refrigerate for 30 minutes or until filling is firm.
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Cake will keep, refrigerated, for up to 3 days.
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Serve topped with raspberries, edible flowers or mint sprigs.
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*The cream filling may be made without the marmalade and pistachio's. If desired, you may make a cream filling with just the mascarpone cheese and orange liqueur.
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**Tips:
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Grease the jelly roll pan before lining it. This will make the paper sit flat and adhere to the corners.
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To fold egg whites into a batter, always use a large metal spoon and a light hand to preserve the air. Start by stirring 1/4 of the egg whites into the batter to lighten it, then gently fold in remaining egg white.
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Potato flour (potato starch) is available at most supermarkets in the baking or flour section.
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For the best flavor, use a dark chocolate with at least 60 % cocoa solids.
