I made this Chocolate And Berry Swiss Roll for Ready, Steady, Cook.
I want to thank all the bloggers who took part in this challenge. I was not going to take part, but Paula was going to have her ingredient list ‘orphaned’ so I decided to participate. I love making food with a random set of ingredients and so this challenge is a pleasure for me. Paula challenged me to use the following 7 ingredients:
- fresh spinach
- fish – fresh or frozen, freshwater or saltwater
- berries – fresh or frozen
- cheese – Gruyere or Emmental
- Portobello mushrooms
- quinoa
- turnips, parsnips or rutabaga – or any combination of the three
Together with the 7 ingredients, I had devised quite an extensive pantry list of ingredients the participants could use – based on the original challenge I did, and I asked each blogger to add an ingredient. These were as follows:
- Milk/Cream
- Eggs
- Flour (or a flour substitute)
- Lemons
- Garlic
- Ginger
- Chillies
- Fresh Herbs
- Dried Herbs
- Dried Spices
- Sugar (or a sugar substitute)
- Butter/margarine
- Salt
- Pepper
- Oil – any of your choice
- Vinegar
- Pasta / Noodles / Rice
- Tinned Tomatoes
- Tinned Chickpeas
- Chocolate / Cacao
- Stock
For starters I decided to do a turnip and spinach soup and my side dish was mushrooms with spinach and gruyere. For my main course I chose hake and after such a healthy starter and main course, a decadent dessert was in order. I made a Swiss roll that has me thinking about other options with the base. Raspberries and blackberries were on special and so I bought a punnet of each, knowing the colours would be great in contrast to the chocolate base, and whipped cream centre.

Chocolate And Berry Swiss Roll
Ingredients
Chocolate And Berry Swiss Roll
- 2 eggs
- 55 g fructose
- 50 g self raising flour
- 5 g cocoa and more for dusting
for the filling
- 125 mls cream
- 24 assorted berries
Method
for the Swiss roll
- preheat the oven to 180° Celsius
- line a small Swiss roll tin with baking paper
- whisk together the eggs and the fructose until they are light, fluffy and thickened
- sieve together the flour and the cacao
- fold the flour into the eggs until well combined
- pour the batter into the tin and smooth the top with a spatula
- bake for 8 – 10 minutes – watch from 8 minutes as you want a skewer to come out clean and you don’t want the surface to crust
- place a piece of baking paper on your work surface that is larger than the Swiss roll
- dust lightly with cacao
- turn the sponge out onto the baking paper and then peel the baking paper gently off the exposed side of the sponge
- set aside to cool slightly
- whisk the cream until stiff
- spread the cream over the sponge, leaving a 2cm gap along one of the long sides
- on the long side that has the cream to the bottom, place a row of berries
- and then place a second row quite close to the first one
- starting at this edge, use the baking paper to roll up the sponge to form the Swiss roll
- make sure you press tightly to encase the filling
Click on the links for conversions and notes.
This post has been added in to my 2012 posts while I tidy up my blog
This dessert is my favourite part (naturally) but what a cool challenge to take part in! 😀
Delicious swiss roll!
Cheers
Choc Chip Uru
It was a great challenge Uru 🙂
The Swiss Roll looks delicious. I haven’t made one for years. 🙂
They are so much fun to make 🙂
Oh, I do love chocolate roll!
So simple to make and it always impresses 🙂
I love swiss roll. Haven’t made a chocolate version for eons.
Have a super weekend Tandy.
🙂 Mandy xo
Thanks Mandy, you too!