Chocolate Swiss Roll

Serves 8


Ingredients:

3 eggs
½ cup (125g) caster sugar
½ cup (60g) self-raising flour
¼ cup (30g) cocoa powder
30g dark chocolate, grated
1 tbsp caster sugar, extra
⅔ cup (160ml) cream
¼ cup (80g) chocolate hazelnut spread
150g frozen raspberries, defrosted
30g flaked-chocolate confectionery bar, crumbled
icing sugar, to dust


Method:

1. Preheat the oven to moderate 180°C (350°F). Grease a 30 x 25 x 2cm 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 cream 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 1cm border. Sprinkle on the berries and chocolate and reroll. Dust with icing sugar and trim the ends. Cut into slices.
   

Nutrition per serve:
Protein 5g;
Fat 17.5g;
Carbohydrate 32g;
Dietary Fibre 1.5g;
Cholesterol 95mg;
1167 kj (278 cal)

Note: Do not let the cake cool too much or it will split when being rolled.