90g Total Sweet Xylitol
3 large eggs
120g plain flour
1 tsp vanilla extract
2 tsps cold water
20g dark chocolate drops (or finely chopped 90% dark chocolate) melted together with ½ tsp coconut oil
Ingredients: For the filling
150g Double cream
10g Total Sweet Xylitol
Reduced sugar raspberry jam use store bought (or visit our website again soon for our own recipe)
It seems you can’t go to a Christmas party without a chocolate log appearing at some stage, but if you find them a bit heavy at the end of a big meal, you might prefer this lighter lower sugar version.
Oven on to 200oC/180oC fan
Line a swiss roll pan or small baking tray (approx 33 X 23cm)
Melt the chocolate and coconut oil together until smooth and leave to cool slightly.
With a stand mixer, whisk the eggs and xylitol together for a good 10 minutes until pale and voluminous adding the vanilla near the end and whisking it in
Sift in the flour in two parts, folding in carefully after each addition. Be gentle so the batter stays nice and fluffy!
Sprinkle over 2 tsps of cold water while folding in the second lot of flour
Pour ¾ of the vanilla batter into the lined tin
Gently fold in approx. half of melted chocolate into the batter remaining in the bowl
Spoon the chocolate mix into a piping bag (use a piping bag with a very small hole cut out of it)
Pipe lines of chocolate mixture onto the vanilla batter to make a design of your choice and leave for a moment or two to settle into the white mix
Bake for 10 minutes until springy to the touch
Lay a tea towel and parchment on the worktop and turn out the hot sponge
Using a knife, (when still warm, but be careful) score the sponge around 2 inches in from the short end to make it easier to roll.
Roll up the sponge, using the parchment, and leave to cool completely while still rolled up
For the filling
Whisk the cream and the xylitol together until it becomes nice and thick and a spreading consistency
Refrigerate until ready to use
Carefully unroll the cake
Spread a layer of raspberry jam carefully across the base of the cake leaving around an inch at the end (this is so it doesn't all leak out the end when you roll it up!
Now spread a thick layer of the cream on top of the jam and also leave the end free of filling
Roll up the sponge again
Use the remaining melted chocolate to drizzle over the top
Decorate with freeze dried or fresh raspberries if you fancy
Take out of the fridge at least 15 mins before serving
Note: For an easier and equally delicious Swiss roll, leave out the chocolate mix and pour all the batter in the tin at the same time.