For the chocolate orange roulade, beat 3 yolks with water, sugar, orange zest and vanilla sugar until very foamy. Sift in the cocoa and mix in. Beat the egg until stiff, sift the flour with the baking powder and fold in carefully. Finally, add the stiff snow.Spread on a greased tray finger thick and bake at 210 degrees for 15 minutes.Immediately turn out onto a sugared baking paper and slowly roll up with the help of the paper. Let cool.In the meantime, whip the whipped cream and 2cl Cointreau.
Carefully unroll the roulade again, spread with the filling and form a nice roll again.
Cover the chocolate-orange roulade with chocolate icing.