Chocolate orange roulade

Ingredients
4 eggs
3/4 cup icing sugar
3 tablespoons cocoa powder, sifted
Finely grated zest of 1 orange
1 cup ground almonds
Extra cocoa powder to dust

Filling:
200 grams quality dark chocolate chopped
200 mls orange juice

Preparation
1. Preheat oven to 180 celsius.  Line a rectangular shallow tin with baking paper. 
2. Whisk eggs and icing sugar until very thick and pale.
3. Fold in cocoa, orange zest and ground almonds.
4. Spread mixture onto tin and bake for 15 minutes.  Remove to cool and turn out onto another piece of baking paper dusted with cocoa powder.
5. For the filling, place the chocolate and orange juice in a heatproof bowl set over a pan of simmering water, or microwave for 2 minutes.  Whisk to combined and then set aside to cool for a few hours until thick and spreadable.
6. Spread cake with filling and roll up into a log.  Chill for 30 minutes to set.

Note:  I have trouble doing the rolling so I just cut the cake into thirds and layer filling in between.

(Source: Next, August 2010 issue).