Chocolate Swiss Roll

It is time to have a dessert for today. Good to bake and will be in the kitchen. So guys here is one recipe for you.

Chocolate Swiss Roll

Ingredients:

3 eggs
125g caster sugar
60g self-raising flour
30g cocoa powder
30g dark chocolate, grated
1 tbsp caster sugar, extra
160ml cream
80g chocolate hazelnut spread (nutella)
150g frozen raspberries, defrosted
30g flaked-chocolate confectionery bar, crumbled
icing sugar, to dust

Method:

1. Preheat the oven to moderate 180 degree C. Grease a 30x25x2 cm Swiss roll tin. Line the base and the two long sides with baking paper and grease the paper.
2. Using electric beaters, beat the eggs in a bowl for 4 mins, or until thick and pale.
3. Gradually add the sugar, beating till the mixture is pale, yellow and glossy.
4. Using a metal spoon, quickly and lightly fold in the sifted flour and cocoa, then the grated chocolate and 1 tablespoon hot water. Spread the mixture evenly into the tin and smooth the surface.
5. Bake for 12 mins or till cooked through. Place a sheet of baking paper on a dry tea towel and sprinkle with the extra sugar. Turn the cake out onto the paper and leave for 1 min. Carefully roll the cake and paper from one long side, and leave for 5 mins.
6. Meanwhile, to make the filling, whip the cream and chocolate hazelnut spread in a bowl using electric beater till firm peaks form. Unroll the cake and discard the paper. Spread the cake with the chocolate cream, leaving a 1 cm border. Sprinkle on the berries and chocolate and re roll. Dust with icing sugar and trim the ends, cut into slices.

ENJOY!!!!!