Chocolate And Berry Swiss Roll

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
Chocolate And Berry Swiss Roll
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Chocolate And Berry Swiss Roll

Recipe Category: Baking, Dessert
All Rights Reserved: An original recipe from Lavender and Lime


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


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

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