Grease a Swiss-roll tin, line it and grease lining. Dust with cornflour and shake off excess.
Beat egg whites with electric beater until soft peaks form. Gradually add castor sugar, beating until it has dissolved. Spread evenly onto tray with
Mix hazelnuts and extra castor sugar and sprinkle over meringue. Bake in a preheated oven for 10 minutes or until meringue is firm to the touch.
Remove from oven and
turn onto a sheet of greaseproof paper. Remove lining paper carefully. Cool
to room temperature.
Place melted dark chocolate in a bowl, stir in sifted icing sugar, brandy and vanilla essence. Add
whipped cream and orange zest, mixing thoroughly.
Spread filling over cooled meringue. Roll up carefully, cover and refrigerate until ready to serve. Sprinkle
with grated chocolate and serve sliced.