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A twist on the traditional Yule log, this version is lower in sugar and fat while being higher in protein and fibre.
Preheat the oven to 190ºC/Fan 170ºC. Line a 30cm x 20cm shallow baking tray with baking parchment.
Melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Leave to cool slightly.
In a separate bowl, using a handheld electric whisk, beat together the sugar and eggs for about 5 minutes, or until pale and fluffy. Using a large metal spoon, fold in the sifted flour and 1 tablespoon of the cocoa powder, followed by the melted chocolate.
Carefully pour the mixture into the prepared tin and spread out evenly. Bake for 12–15 minutes until cooked and the cake is springy to touch. Leave to cool for 5 minutes.
Lightly dust a large sheet of baking paper (larger than the cake) with a ½ tablespoon cocoa powder and carefully turn out the sponge onto it. Cover with another sheet of baking paper and cover with a clean, damp tea towel.
Meanwhile, make the filling; in a small bowl, mix together the yoghurt and sifted icing sugar.
Remove the tea towel and top baking sheet, then spread the yoghurt mixture over the cake. Arrange the raspberries and pomegranate seeds evenly over the yogurt. With the help of the paper underneath, roll up the cake from the short side. Transfer to a serving plate, dust with remaining cocoa powder and pomegranate seeds.