Chocolate and Strawberry Roulade
Preheat the oven to 400°F. Line a 11″ x 15″ Swiss roll pan with baking parchment, making sure the top edge is about 1″ above the level of the pan.
Melt the chocolate in the top of a double boiler until smooth, then leave to cool slightly.
Mix the egg yolks and sugar together using an electric mixer until very thick and pale. Add the cooled chocolate and stir until evenly blended.
Beat the egg whites in a separate bowl until they form soft peaks. Fold about one-third of the egg whites into the chocolate mixture using a large metal spoon. Fold in the remaining egg whites. Pour into the prepared pan and bake in the preheated oven for 20–25 minutes or until just firm. Put a wire rack over the pan and cover with a damp tea towel. Leave overnight.
To make the filling, whip the cream until it just holds its shape. In a separate bowl, stir the orange zest and 1 tablespoon of juice into the preserves.
Dust a large piece of non-stick baking parchment with icing sugar. Flip the roulade, cooked side down, onto the parchment and peel off the lining paper.
Spread the roulade with the whipped cream and then dot evenly with the preserves. Roll up the roulade, keeping it as tight as possible, and pull away the paper. Cover lightly with cling film and keep chilled until needed.
Decorate with chocolate curls and serve in slices with chilled whipped cream.