Chocolate Swiss Roll with Mango and Passion Fruit Cream

Category: Cakes and Bakes

A rich sweet chocolate roulade ideal for dessert or for a special afternoon tea.

Servings

8

Ingredients

75g stoned and chopped dates 2 medium eggs 75g self-raising flour 1tsp baking powder 25g reduced fat cocoa powder 1/2 medium mango, diced 2 passion fruit juice and seeds 150g fat free Greek yoghurt

Method

Pre-heat the oven to Gas Mark 8/230C. Line a 18x27cm shallow baking tin with reusable non stick liner or baking parchment. Put the dates in a pan with 100ml water, bring to the boil and simmer for about 10 minutes until soft. Mash or blend until smooth, adding a little more water if necessary. Allow to cool for 10 - 15 minutes. Put the eggs in a bowl with the pureed dates and beat with rotary whisk or an electric hand whisk for about 10 minutes until smooth and slightly thickened. Sift the flour baking powder and cocoa powder together and fold into the egg mixture. Spoon the mixture into the prepared tin and spread evenly with a spatula. Bake at Gas Mark 8/230C for 8-10 minutes until firm. Whilst the roulade is cooking prepare the filling. Combine the mango, passion fruit and Greeek yoghurt. Remove from the tin and peel back the liner/baking parchment. Trim the edges. Lay the liner back on the sponge and roll up whilst still hot. When the roll has cooled completely (about 1/2 hour), unroll and spread with the yoghurt mixture. Re-roll. Refrigerate for 30 minutes before serving. Eat the same day. PER SERVING 89 Kcal, fat 2.3g, saturated fat 0.8g, salt 0.4g, carbohydrate 13.6, sugar 6g, fibre 1.2g