Make the cake: Brush a jelly-roll pan, 15 by 10 1/2 by 1 inches, with the butter and chill it for 15 minutes. Line the pan with parchment paper, brush the paper with the butter, and chill the pan for 15 minutes more. Dust the pan with the additional flour, knocking out the excess, and chill it while making the cake batter.

Onto a sheet of wax paper sift together the remaining 3/4 cup flour and the cocoa powder. In a bowl with an electric mixer beat the yolks with the vanilla , the lemon juice, and half the sugar at medium speed until the mixture is thick and pale and forms a ribbon when the beaters are lifted. (10 min.) In another bowl with the beaters, cleaned, beat the whites with a pinch of salt at medium speed until they hold soft peaks, increase the speed to high, and add the remaining sugar in a stream, beating the whites until they hold stiff glossy peaks. Stir one fourth of the whites into the yolk mixture to lighten it, fold in the remaining whites, sifting the fluor mixture over the egg mixture in 3 batches and folding each batch in while folding in the whites. Spread the batter evenly in the prepared pan, smoothing the top, and bake the cake in the middle of a preheated 350 degree F oven for 10 to 12 minutes,

or until it is springy to the touch. Sprinke icing suger over surface. Invert the cake onto a dampened kitchen towel, remove the parchment paper, and beginning with a

*INGREDIENTS*

orange rind

Remove from fridge 30 min before serving

*DIRECTIONS*

long side roll up the cake in the towel. Let the cake cool in the towel. The cake may be made 4 hours in advance and kept wrapped in the towel at room temp. Make the filling: In bowl and using electric mixer, beat egg yolks and 1/2 cup of the sugar until light, about 3 minutes. Meanshile, in saucepan over medium-high heat, bring whipping cream and remaining sugar to full boil. Add yolk mixture to cream (first add some cream to yolks to warm, then add yolks to cream); continue cooking over medium heat, whisking constantly until thickened, about 5 minutes. Remove from heat and transfer mixture to large bowl. Gradually beat in chocolate at low speed until melted; continue beating a few minutes more. Chill, covered, for 15 to 30 minutes, or until it is cool to the touch. Add butter, 2 Tbsp at a time, whipping at medium speed until very thick and smooth, about 8 to 10 minutes. Refrigerate until ready to use. Filling becomes stiff and unspreadable if refrigerated longer than 1 hour. In a small bowl stir the rind into 1 cup of the buttercream and reserve the mixture. Assemble: unroll cake carefully, and brush rum over cake. Spread inside of roll with orange-flavored filling. Reroll cake carefully. Trim ends diagonally and attach limbs. Frost, running fork through filling to resemble bark. Keeps in fridge 2 days, covered loosely.