Chocolate Marionberry Cream Roulade



1/4 cup (32 grams) all-purpose flour
1/4 cup (28 grams) cocoa powder
1/8 teaspoon salt
6 ounces (170 grams) bitter or semi-sweet chocolate, chopped
2 tablespoons (28 grams) unsalted butter
2 tablespoons (30 ml) water
6 eggs, separated, at room temparature
1/3 cup (67 grams) sugar or Swerve sweetener
1 teaspoon (5 ml) vanilla extract
1/8 teaspoon cream of tartar

3/4 cup blackberry jam
1 cup fresh blackberries, plus more for garnish


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