- 75g 70% dark chocolate
- 75g caster sugar
- 4 large eggs
- 50g plain flour
- 2 tablespoons cocoa powder
- 200g thick low-fat Greek yoghurt
- 1 teaspoon icing sugar, sifted
- 200g raspberries
- 75g pomegranate seeds
- 40 minutes
- 5 A DAY:
- Less than 1
- Preheat the oven to 190ºC/Fan 170ºC. Line a 30x20cm shallow baking tray with baking parchment.
- Melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Leave to cool slightly.
- In a separate bowl, using a handheld electric whisk, beat together the sugar and eggs for about 5 minutes, or until pale and fluffy. Using a large metal spoon, fold in the sifted flour and 1 tablespoon of the cocoa powder, followed by the melted chocolate.
- Pour the mixture into the baking tray and spread out evenly. Bake for 12–15 minutes until cooked and the cake is springy to touch. Leave to cool for 10 minutes.
- Lightly dust a large sheet of baking paper (larger than the cake) with ½ tablespoon cocoa powder and turn out the sponge onto it. Cover with another sheet of baking paper and a clean, damp tea towel. Leave to cool.
- Meanwhile, make the filling; in a small bowl, mix together the yoghurt and icing sugar. Fold in the raspberries and most of the pomegranate seeds.
- Once the sponge is fully cooled, remove the tea towel and top baking sheet, then spread the yoghurt mixture over the cake. With the help of the paper underneath, roll up the cake from the short side. Transfer to a serving plate, and dust with the remaining cocoa powder and pomegranate seeds. Cut into 12 equal slices and serve.
Make sure your Greek yoghurt is thick enough, and your cake fully cooled, otherwise your filling will spill out.
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