Raspberry and Pomegranate Chocolate Roulade

Method

Preheat the oven to 180C. Place the greaseproof paper or silicone mat over the base of the Swiss roll tin.
Melt the chocolate in a microwave oven on defrost, or bain-marie. Allow to cool.
Beat the egg yolks with the sugar until the mixture is pale and frothy. Sift in flour at this stage. Fold in the slightly cooled melted chocolate.
Whisk the egg whites into soft peaks and slowly fold into the chocolate mixture in 3 batches so that the egg whites do not collapse. Mix the first batch by hand and the next 2 batches you can use machine on low if you wish to fold.
Spread the mixture over the base of the Swiss roll tin and smooth out evenly. Bake for 15-20 minutes until the sponge is firm on top but still soft to the touch.
Whilst this is cooking, add the icing sugar and cocoa powder together and sift onto a clean tea towel covering the same size as the Swiss roll tin.
Then prepare the filling by folding the walnuts into the crème fraiche.
Remove from the oven and turn out cake onto the tea-towel. Taking the edge of the tea-towel fold it over to act as a ledge to stop the cake from cracking and roll it whilst still warm. Leave to cool in this position.
Carefully unroll the cake and spread Raspberry and Pomegranate Jam over the sponge, leaving 2 cm at the top. Then top with crème fraiche and walnuts, taking care not to add too much filling.
Start to roll the sponge cake up, it is essential that the first roll is very tight (barely 2cm) in diameter to give a real “Swiss Roll” effect. Don’t worry if the sponge cracks in places; it looks better and more appetizing that way.
This is best at room temperature. Something in the flavour is lost if refrigerated. Serve with an extra dollop of crème fraiche.