Fast Desserts Recipes - Chocolate Swiss Roll

Ingredients

• 3 eggs

• 1/2 cup (125 g) caster sugar

• 1/2 cup (60 g) self raising flour

• 1/4 cup (30 g) cocoa powder

• 30 g dark chocolate, grated

• 1 tablespoon caster sugar, extra

• 2/3 cup (160 ml) cream

• 1/4 cup (80 g) chocolate hazelnut spread

• 150 g frozen raspberries, defrosted

• 30 g flaked-chocolate confectionery bar, crumbled

• icing sugar, to dust

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Method:

1. Preheat the oven to moderate 180°C (350°F/Gas 4). Grease a 30 x 25 x 2 cm Swiss roll tin. Line the base and the two long sides with baking paper and grease the paper.

2. Using electric beaters, beat the eggs in a bowl for 4 minutes, or until thick and pale. Gradually add the sugar, beating until the mixture is pale, yellow and glossy.

3. Using a metal spoon, quickly and lightly fold in the sifted flour and cocoa, then the grated chocolate and 1 tablespoon hot water. Spread the mixture evenly into the tin and smooth the surface.

4. Bake for 12 minutes, or until cooked through. Place a sheet of baking paper on a dry tea towel and sprinkle with the extra sugar. Turn the cake out onto the paper and leave for 1 minute. Carefully roll the cake and paper from one long side, and leave for 5 minutes.

5. Meanwhile, to make the filling, whip the ream and chocolate hazelnut spread in a bowl using electric beaters until firm peaks form. Unroll the cake and discard the paper. Spread the cake with the chocolate cream, leaving a 1 cm border. Sprinkle on the berries and chocolate and re-roll. Dust with icing sugar and trim the ends. Cut into slices.

Note: Don't let the cake cool too much or it will split when being rolled.