Chocolate and Blackcurrant Swiss Roll

Ingredients

• 4 eggs
• 100g caster sugar
• 1 tsp boiling water
• 70g plain flour
• 30g good quality cocoa powder
• 1 tsp vanilla extract
• 2 tbsps caster sugar
• 4 tbsps low-sugar blackcurrant jam
• 10g grated dark chocolate

Cooking Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4. Lightly grease and line a swiss roll tin.
2. Using an electric whisk, beat the eggs and sugar on high speed for a few minutes. Add the boiling water and continue whisking until the mixture has more than doubled in volume and is thick and pale in colour.
3. Sieve together the flour and cocoa powder. Using a metal spoon, carefully fold the dry ingredients into the egg and sugar mixture. Add the vanilla extract and continue mixing until fully combined. Pour into the prepared tin and level with a knife.
4. Bake in the centre of the oven for 20 minutes until dry to touch.
5. Turn out the swiss roll on to a sheet of foil sprinkled with 1 tablespoonful of caster sugar. Snip the edges of the Swiss roll with scissors several times, then roll it up in the foil and allow to cool.
6. When cool, unroll the Swiss roll, remove the foil and spread the cake with the blackcurrant jam. Roll it up again as tight as possible. Slice off the ends and place on a serving plate.
7. Just before serving sprinkle with a little grated chocolate and dust with the remaining caster sugar.

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