Cocoa Swiss Roll

Home made jam part 2!
jams
I used the raspberry jam (pictured above right)  to flavor my recently home made cocoa swiss roll. I have shared a similar recipe last year. But here is the “dark” brother – also very delicious.  See the recipe here but replace 120 g millet flour with 60 g cocoa powder and 40 g whole spelt flour, skip the almonds. Don’t worry about the difference in flour and cocoa though, cocoa powder is much lighter in weight than volume! Below is a step by step image guide. Enjoy!
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