- Preheat the oven to 190ºC/Fan 170ºC. Then line a 30cm x 20cm 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 then allow it to cool down a little bit.
- In a separate bowl, using a handheld electric whisk, beat together the sugar and eggs for about 5 minutes, until its 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.
- Carefully pour the mixture into the prepared tin and spread it out evenly. Bake for about 15 minutes until its cooked and the cake is springy to touch then allow it to cool down for 5 minutes.
- Lightly dust a large sheet of baking paper (larger than the cake) with a ½ tablespoon cocoa powder and carefully turn out the sponge onto it. Cover with another sheet of baking paper and cover with a clean, damp tea towel.
- At the same time, make the filling; in a small bowl, mix it together with the yoghurt and sifted icing sugar.
- Remove the tea towel and top baking sheet, then spread the yoghurt mixture over the cake. Arrange the raspberries and pomegranate seeds evenly over the yogurt. With the help of the paper underneath, roll up the cake from the short side. When serving, dust with remaining cocoa powder and pomegranate seeds.
Duration It takes 25mins to prepare and 15mins to cook.
Ingredients (Organic) For a serving of 6 people.
4 large eggs
2 table spoons of icing sugar, plus extra to dust
200g thick Greek yogurt
100g 70% dark chocolate
50g plain flour
100g caster sugar
200g raspberries
75g pomegranate seeds
