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Roulade Chocolat au Cointreau: There's an orange hiding in this cake!!
  But after I read the recipe and instruction, I didn't want to follow it, so like I always be I made my own adaptation ^^. I use my favorite chocolate sponge cake (well, I just mix up a lot of recipe into this one and I love it), and scale down the portion of the Cointreau cream, and chocolate cream to appropriate size. I had to throw away the first batch of the chocolate cream because when I followed the instruction in the book, the chocolate hardened as soon as it contact with the whipping cream -*-, I tried to melt them but the whipping cream separated instead, so I had to say good bye. I made it again but this time, I mixed 50ml of the whipping cream into the melted chocolate before pouring into the whipping cream and ^^ the chocolate cream comes out perfectly and very delicious. The Cointreau gives this cake an orange smell and it lighten up the chocolate into a new level, Chocolate and Orange, they are always good friends. For anyone who don't drink you can use orange extract instead of the Cointreau but the quantity will be 1tsp not 1tbsp. I know that after a lot of trial and failure, I should stop buying a lot of book -*-, but I still feel that even I can't use the recipes, the books still give me idea and inspiration ^^. It might not be reasonable for someone, haha, but it's a good reason for me and well, it's enough. And I think that you want me to stay this way, right? So I will have a lot of new recipes to share with you. Adaptation from: Petit Larousse du chocolat  Roulade Chocolat au Cointreau Makes 30cm long rolled cake.  Chocolate sponge cake 70g .................................. Cake flour 15g .................................. Cocoa powder 3 ...................................... Eggs 90g ................................. Sugar 30g ................................. Unsalted butter (melted) ......................................... a pinch of salt Simple Syrup 50g .................................. sugar 50cc ................................. water Cointreau syrup 50g ................................. Simple syrup 1tbsp .............................. Cointreau la crème au Cointreau 200ml ............................. Milk 2 ...................................... Egg yolks 70g ................................. Sugar 5g ................................... Gelatin sheet 15g ................................. Corn starch 15g ................................. Plain flour 20ml .............................. Cointreau 100ml ............................ Whipping cream la crème au chocolate 60g ................................. Dark chocolate (58% cocoa mass) chopped 250ml ............................ Whipping cream ........................................ Raspberry jam for filling ........................................ Dark chocolate for decoration Preheat the oven to 180°C. Line 30x30 cm.pan with baking paper.  Using hand mixer, beat the eggs with sugar and salt (add the sugar gradually) until ribbon stage. Sift the flour and cocoa powder into the bowl and fold to combine. Pour the melted butter into the bowl, and fold lightly to combine, then pour the batter into the prepared pan.  Bake for 12-14 minutes or until the top is spring lightly when touch. While baking the cake, spray the clean table clothes with water.  Roll the cake with the clothes, then let the cake cool on the wire rack. Make the syrup:  Put the water and sugar into small saucepan and bring to boil, until all the sugar dissolved, take off the heat and let the syrup cool. Make la crème au Cointreau:  In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, flour, corn starch and sugar together and whisk in a heavy?bottomed saucepan. Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture. Place the pan over medium heat and whisk vigorously (without stop) until the mixture thicken. Squeeze the water out of the gelatin, put the gelatin into the hot mixture, stir to combine. Wait until it has completely cooled.  Whisk cream just to soft peaks.  Gently fold back the the custard base and cream mixture into the cream. Assemble:  Stir the Cointreau into the syrup and brush the cake heavily. Spread the jam over the cake, and spread the Cointreau cream over it. Roll the cake and cover with plastic warp, and refrigerate for 2-3 hours or until firm. Make the chocolate whipped cream:  When chocolate melt, stir 50ml of whipping cream into it. Pour the chocolate and cream mixture into whipping cream and whip until soft peak formed.   Roulade Chocolat au Cointreau: There's an orange hiding in this cake!! 
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