Recipe by Weigh It Up


  • 3 eggs

  • 1/3 cup Norbu sweetener

  • ½ cup flour

  • 2 tbs cocoa powder

  • 250g low-fat cottage cheese, blended till smooth

  • 200g dark chocolate melts

  • 200g fresh raspberries


  • 1.

    Preheat oven to 180°C and grease and line a Swiss roll tray (20x30cm) with baking paper.

  • 2.

    With an electric beater, blend eggs and Norbu for about 5 minutes until light and creamy.

  • 3.

    Sift flour and cocoa powder into the egg mixture and stir to combine.

  • 4.

    Spread batter evenly into prepared tray and bake for 10 minutes or until cake springs back when lightly touched.

  • 5.

    Turn the cake onto a sheet of baking paper immediately.

  • 6.

    Score (a shallow cut) the sponge along one of the short edges. This makes for easy rolling.

  • 7.

    Carefully roll the sponge and paper together and set aside to cool. This will make it easier to roll with the filling.

  • 8.

    Place ¼ cup of cottage cheese and chocolate in a small bowl over a saucepan of boiling water (don't let the bowl touch the water) and stir until melted. Stir through remaining cottage cheese.

  • 9.

    Unroll sponge, discard paper and spread with a layer of chocolate (use about half of the chocolate mix).

  • 10.

    Place a row of raspberries,very close together, along the scored edge and very gently re-roll the sponge, finishing with seam side down.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 193kj
  • Fat Total 8g
  • Saturated Fat 4g
  • Protein 6g
  • Carbohydrate 26g
  • Sugar 12g
  • Sodium 98mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Be careful not to overcook; if anything, slightly undercook or the cake will be too dry and may crack when rolling.

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