Chocolate Tangerine Roulade


  • 1 tablespoon orange zest
  • 5 large eggs
  • ½ teaspoon salt
  • 5 tangerines or 3 navel oranges
  • 6 ounces fine-quality bittersweet chocolate (not unsweetened)
  • Dutch-process cocoa powder
  • 1 cup heavy cream
  • + 2 more ingredients
    • 3 tablespoons orange liqueur such as Triple Sec
    • ½ cup sugar

Preheat oven to 400° F. Butter a 15- by 10 1/2-inch jelly-roll pan and line with wax paper or parchment paper. Butter and flour paper, knocking out excess flour. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove doub...

View full recipe at Epicurious


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