Raspberry Chocolate Log: Christmas Recipe

Ingredients:

Preheat the oven to 180°C/160°C fan/Gas 4. Line a 23cm x 33cm Swiss roll tin with baking paper.
Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water.
In a separate bowl, whisk together the eggs, caster sugar, and vanilla extract until thick and pale.
Sift the flour and baking powder over the egg mixture and fold in using a large metal spoon.
Add the melted chocolate and butter mixture to the egg mixture and fold in until well combined.
Spread the mixture evenly into the prepared tin and scatter over the raspberries.
Bake for 20-25 minutes, or until just firm to the touch and a skewer inserted comes out cleanly.
Dust a sheet of baking paper with icing sugar and turn the cake out onto the paper.
Carefully remove the baking paper from the base of the cake and set aside to cool.
Once cooled, use a pastry scraper to scrape a line down the centre of the cake, just deep enough so that it breaks the surface.
Carefully roll the cake up, starting with the short end closest to you and using the baking paper to help you. Roll tightly, smoothing out any cracks as you go.
Trim the ends of the roll and dust with icing sugar before serving.