Chocolate Swiss Roll


3 flax eggs (3 tbsp milled flax seeds, 9 tbs water)

115g golden caster sugar

55g flour

25g cacao powder, plus extra for dusting

50g dark chocolate

Icing sugar, for dusting


55g golden caster sugar

150ml water

4 tbsp orange juice


55g butter

115g icing sugar, sifted

Grated rind of 1 orange

1 tbsp orange juice


1 tbsp cacao powder

1 tbsp boiling water

85g butter

175g icing sugar, sifted


Preheat oven to 200°C. Line a swiss roll tin. Whisk the flax eggs and sugar together. Sift the flour and cacao powder together into a seperate bowl, then fold into the flax egg mixture.

Turn into the tin and bake for 8-10 mins. .

Roll up the sponge and leave to cool.

To make the syrup, heat the sugar and water in a pan until the sugar disolves. Boil for 2 mins. Stir in the orange juice and cool. Unroll the sponge. Sprinkle the sponge with syrup.

To make the icing, beat the butter until creamy. Beat in the other ingredients until smooth.

Spread over the sponge and roll up.

To make the buttercreM, place the cacao in a bowl and stir in the water. Cool. Beat the butter in a separate bowl until creamy. Gradually beat in the icing sugar and cacao until smooth.

Cover the roll with buttercream.

With a knife, scrape the back of a dark chocolate bar to create coarse broken curls.

Sprinkle over the chocolate roll until covered.

To finish, dust with cacao and icing sugar.

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