Raspberry and Chocolate Swiss Roll

Recipe by Weigh It Up

1. 1

   Preheat oven to 180°C and grease and line a Swiss roll tray (20x30cm) with baking paper.
   
   With an electric beater, blend eggs and Norbu for about 5 minutes until light and creamy.
   
   Sift flour and cocoa powder into the egg mixture and stir to combine.
   
   Spread batter evenly into prepared tray and bake for 10 minutes or until cake springs back when lightly touched. Be careful not to overcook, if anything, slightly undercook or the cake will be too dry and may crack when rolling.
   
   Turn the cake onto a sheet of baking paper immediately.
   Score (a shallow cut) the sponge along one of the short edges. This makes for easy rolling.
   
   Carefully roll the sponge and paper together and set aside to cool. This will make it easier to roll with the filling.
   
   Place ¼ cup of cottage cheese and chocolate in a small bowl over a saucepan of boiling water (don't let the bowl touch the water) and stir until melted. Stir through remaining cottage cheese.
   
   Unroll sponge, discard paper and spread with a layer of chocolate (use about half of the chocolate mix).
   
   Place a row of raspberries,very close together, along the scored edge and very gently re-roll the sponge, finishing with seam side down.
   
   Spread with the remaining warm melted chocolate cheese mixture and top with remaining raspberries.