Chocolate Roulade

3 weeks ago 30th Oct 14:18

Serves: 8
Preparation time: 30 minutes plus cooling and chilling time
Cooking time: 7-8 minutes at 200C or Gas Mark 6

Per portion:
Fat  9.2g (of which saturates 4.5g)
Cals  180 calories
Carbs  14.8 g (of which sugars 2.1g)

Ingredients:
50g plain flour
25g cocoa powder
3 large eggs
8 tbsp granular Canderel
Filling:
250g tub quark
200g reduced fat creme fraiche
1tsp vanilla extract
40g cocoa powder
12 tbsp granular Canderel

Method:

Grease a 32.5x23cm (13x9in) Swiss roll tin and line with a sheet of non-stick parchment paper.  Sift the flour and cocoa onto a plate.

Put the eggs and Canderel into a large bowl and place over a pan of simmering water, with an electric hand mixer, whisk for 5-7 minutes until the mixture is thick and almost double in volume. Remove from the heat and whisk a further minute.

Sift the flour again over the surface of the mixture and gently fold in with a metal spoon.  Turn into the tin, level then bake for 7-8 minutes until just golden.

Place a doubled over tea towel on the work surface then place a clean sheet of non-stick baking parchment on top.  Turn out the cake leaving the lining paper on and cover with a damp tea towel. Leave until cold about 1 hour.

Uncover the sponge, peel off the lining paper then trim off the edges with a sharp knife.
Put the quark, creme fraiche, vanilla extract, cocoa powder and sweetner into a bowl and beat until smooth, spread evenly over the roulade. Using the paper the cake is sitting on, lift the long edge and roll up. 

Transfer to a flat board or tray and refrigerate 3-4 hours until well chilled.  Before serving dust with powder and Canderel.