Instructions
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- Preheat the oven to 200°C/180°C Fan/Gas 6. Sift the flour and cocoa together and set aside.
- Whisk the eggs and sugar together until thick and creamy. Fold in the flour and cocoa with a metal spoon.
- Spoon the mixture into a lined 30 x 20cm 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 a sheet of lightly sugared baking parchment placed on top of a slightly damp, clean tea towel. Leave to cool and then remove the lining paper. Trim the edges.
- Mix the fromage frais with the hot chocolate powder, reserving a little powder for dusting. Fold in the raspberries and spread over the chocolate sponge.
- Use the baking parchment and tea towel to help you roll up the sponge (don”t worry if the sponge cracks a little – the chocolate powder will disguise it). Place on a serving plate and dust with the reserved powder and decorate with the redcurrants and holly leaves.
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