Today I have come to published guest post by Aalia Hassan ,,who is the blog post winner of cooking competition ..which was held in my facebook group,Afreen’s Pakistani forum..
Recipe courtesy by Aalia Hassan…
1/4 cup unsweetened cocoa
1/4 cup all-purpose flour
6 large eggs, separated
2 teaspoons grated orange zest
3/4 cup sugar
1 tablespoon fresh orange juice
Berries for garnishing
4 ounces cream cheese, at room temperature
8 tablespoons unsalted butter, at room temperature
2 tablespoons fresh orange juice
1 tablespoon grated orange zest
2 cups sifted confectioners’ sugar
Pinch of salt
8 ounces semisweet chocolate, chopped
3 tablespoons unsweetened cocoa
3 tablespoons fresh orange juice
12 tablespoons unsalted butter, at room temperature
1/4 cup confectioners’ sugar
Pinch of salt
Make cake: Preheat oven to 325°F. Mist a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment. Sift cocoa and flour together in a small bowl.
Beat yolks and zest until thick, 8 minutes. In a separate bowl, beat egg whites until fluffy. Add sugar; beat until glossy and stiff. Fold 1/4 of whites into yolks, then fold in remaining whites. Fold in juice and flour mixture. Do not overmix. Pour batter into pan; spread. Bake until cake springs back when touched, 12 minutes.
Sift enough cocoa onto a large kitchen towel to cover it. Invert warm cake onto towel. Carefully peel off parchment. Starting at long end and using towel as a guide, roll up cake and towel. Transfer roll, seam side down, to wire rack.
Make filling: Beat cream cheese, butter, juice and zest until creamy. Gradually beat in sugar and salt. Cover; chill until firm but spreadable, 40 minutes.
Make frosting: Melt chocolate; cool to room temperature. Mix cocoa, juice and 1 Tbsp. hot water. Beat butter, sugar and salt until fluffy. Mix in chocolate, then cocoa mixture.
Assemble cake: Unroll cake; remove towel. Reserve 2 T bsp. filling. Spread remaining filling over cake. Reroll cake. Cover with towel and chill, seam side down, until filling is set, about 30 minutes.
Cut cake on a diagonal; removing a 3-inch piece from each end for branches. Spread 1 T bsp. of filling on each piece; press against long side of cake at opposite ends. Frost cake. Draw lines with a fork to resemble bark. Draw circles on branches to look like rings. Chill.
Remove cake from refrigerator 1 hour before serving. Sift confectioners’ sugar over cake and decorate it with fresh berries .