Healthier chocolate roulade

Method

1. Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a 30cm x 20cm baking tray or roulade tin with baking paper.
2. Melt the chocolate in a heatproof bowl over a pan of barely simmering water (don’t let the water touch the bowl), then set aside to cool slightly.
3. Whisk the egg yolks and caster sugar in a large bowl with an electric whisk for 5 minutes or until very pale and thick. In another large bowl, whisk the egg whites until they form stiff peaks. Fold the ground almonds and melted chocolate into the egg yolk mixture, then gently fold in the egg whites until just combined.
4. Carefully spoon the mixture into the prepared tin, spread out evenly, then bake for 15-20 minutes until springy to the touch and cooked. Set aside to cool for 10 minutes.
5. Lightly dust a sheet of baking paper, larger than the sponge, with icing sugar, then carefully turn out the sponge onto it. Cover with another sheet of baking paper and a clean damp tea towel, then leave to cool completely.
6. To make the filling, mix the yogurt in a small bowl with the honey until just combined. Spread the mixture over the cooled sponge, leaving a 3cm border. Scatter over the flaked almonds, then the berries. Now roll the roulade up from the short end, using the baking paper to help you, pushing the sponge firmly up and over while supporting the curve at the base to prevent too much cracking. Chill for at least 30 minutes to firm up.
7. Carefully transfer the roulade to a serving plate or board and dust with icing sugar, then slice and serve with extra berries.