Preheat oven to 325°. Grease a 9-inch jelly roll pan and line it with waxed paper.
Melt the chocolate over a very low heat and allow it to cool for 10 minutes.
Beat the egg whites and add the sugar gradually. Beat the egg yolks and add to the chocolate. Add the cocoa, matzah meal, orange juice and peel and 2 tablespoons of the liqueur to the chocolate. Fold the egg whites into the mixture.
Spread into the jelly roll pan and bake at 325° for about 20 to 25 minutes. Allow to cool in the pan for 10 minutes.
Invert the cake from the pan on a clean cloth towel sprinkled with cocoa. Peel off the waxed paper, and let cool completely for about 30 minutes.
Whip the cream and add the remaining liqueur to the cream. Spread the whipped cream over the roll, but leave some for topping. Roll carefully and top with the remaining whipped cream.
Published on March 31, 2009