INGREDIENTS
5 eggs (separated)
40 g reduced fat cocoa (6 syns) (other cocoa may be different syns)
5-6 heaped dessertspoons of sweetener (sucralose ones are best for cooking with)
METHOD
whisk up the egg whites to stiff peaks
in another bowl whisk the cocoa with yolks and sweetener
carefully fold the choc mix into the egg whites (with a metal spoon)(helps keep air in)
bake in a lined roulade tin that’s been sprayed with frylite for around 20 min at 150 or until springy to touch
for the filling I mixed a tub of quark with a cherry 0% fat activea and sweetener spread it on and sprinkled defrosted frozen cherries on
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