Ingredients
- 42g white self-raising flour, sifted
- 14g cocoa powder
- 4 eggs
- 57g caster sugar
- fresh redcurrants and holly leaves, to decorate
For the filling
- 142g fat free natural fromage frais
- 11g sachet Options Chocolate Drink
- artificial sweetener, to taste (optional)
- 113g raspberries
Steps
- Heat the oven to 200°C/400°F/Gas Mark 6. Sift the flour and cocoa together and set aside. Whisk eggs and sugar together until thick and creamy. Fold in the flour and cocoa using metal spoon.
- Spoon the mixture into a lined 30x20cm/ 12×8 inch Swiss roll tin and smooth the surface. Bake in the oven for 10-12 minutes, until cooked and springy to the touch.
- Turn out onto the sheet of lightly sugared baking parchment placed on top of slightly damp and clean tea towel. Leave to cool and remove the lining paper. Then trim the edges.
- Mix the fromage frais with the chocolate Options, reserving a little of Options for dusting. Sweeten to taste, if necessary. Next fold in the raspberries then spread over the chocolate sponge.
- Use the baking parchment and tea towel to help you roll up the sponge. Place on a serving plate then dust with the reserved Options powder and decorate with redcurrants and holly leaves.
Enjoy!
