Chocolate Swiss Roll

1. Preheat the oven to 160°C, gas mark 3. Grease and line a Swiss roll tin, about 30 x 22 cm. Sift together the flour, baking powder and cocoa.

2. Whisk the egg whites with a pinch of salt to a stiff foam in a large grease free bowl using an electric mixer. Then whisk in the egg yolks, fruisana and vanilla. Using a large metal spoon, fold in the cocoa powder. Spoon into the prepared tin and spread until level.

3. Bake 15 minutes until springy to touch and lightly firm. Remove, cool 10 minutes in the tin and turn out onto a wire rack.

4. Trim off the edges with a sharp knife and cover with a clean tea towel.

5. Meanwhile, break up the chocolate into a bowl and add the cream. Melt in a microwave for about 2 minutes or place the bowl over a pan of simmering water, stirring until smooth and creamy. Remove and cool, stirring occasionally until thickened.

6. Spread the swiss roll with the thick chocolate cream then roll. Put a teaspoon of icing sugar and cocoa into a sieve and shake over the top then serve cut in slices.

Tip: A good special occasion dessert.

Serves 8
 
75g plain flour
½ tsp baking powder
15g cocoa powder
3 free range medium size eggs, separated
A pinch salt
100g Fruisana Fruit Sugar
1tsp vanilla extract

Filling
100g bar dark chocolate, 60% cocoa solids
142ml whipping or double cream
A little icing sugar and cocoa powder, for dusting