Chocolate swiss roll

Ingredients

3 eggs

125 g caster sugar

60 g self raising flour

30 g cocoa powder

30 g dark chocolate, grated

1 tbsp caster sugar (extra)

160 ml cream

80 g chocolate hazelnut spread

150 g frozen raspberries, defrosted

30 g flaked-chocolate confectionery bar, crumbled icing sugar, to dust

1. Preheat the oven to moderate 180C.  Grease a 30x25x2cm 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 minutes or until thick ad place.  Gradually add the sugar, beating until the mixture is pale, yellow and glossy.
3. Using a metal spoon, quickly and lightly fold in the sifted flour and cocoa, then the grated chocolate and 1 tbsp hot water.  Spread the mixture evenly into the tin and smooth the surface.
4. Bake for 12 minutes, or until 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 minute.  Carefully roll the cake and paper from one long side, and leave for 5 minutes.
5. Meanwhile, to make the filling, whip the cream and chocolate hazelnut spread in a bowl using electric beaters until firm peaks form.  Unroll the cake and discard the paper.  Spread the cake with the chocolate cream, leaving a 1 cm border.  Sprinkle o the berries and chocolate and reroll.  Dust with icing sugar and trim the ends.  Cut into slices.