the chocolate over a waterbath - make sure the
heat is not too high, or the chocolate will
become "grainy", and the result won't
be as glossy.
cream and fat for a few minutes. Beat the cream-butter
mixture with the melted chocolate until well
blended. The more you beat, the lighter in color
the creme will get. Allow to cool in room temperature.
the oven to 250ºC / 475ºF. Beat the
eggs VERY fluffy. Add sugar and beat for a few
more minutes. Sift in all dry ingredients and
gently stir them into the egg foam.
a roasting pan with baking paper (standard-sized
roasting pan will probably do). Pour in the
batter and bake for 5 - 8 minutes. Unmold on
a towel and allow to cool slightly. Spread the
marmalade/jam on top and roll the cake up from
the long-side. Allow to cool completely, rolled
up in the towel.
the chocolate creme on the roll. You can make
a nice pattern if you make wavy lines in the
melted chocolate with a fork.
room-tempered, not too cold, or the chocolate
creme will crumble instead of being smooth and
nice (i.e. do not store in the fridge, but in
a cool place).