Chocolate nutmeg cakeroll

6 servings

Ingredients

Quantity Ingredient
½ cup All-purpose flour
1 teaspoon Baking powder
¼ teaspoon Salt
4 Eggs--seperated
½ teaspoon Vanilla extract
½ cup Sugar--divided
Confectioner's sugar
Chocolate leaves (recipe below)
Chocolate Nutmeg Filling:
1 Envelope unflavored gelatin
1¼ cup Nestle Toll House Semi-sweet chocolate morsels--reserved
From 12 oz. pkg.
1 teaspoon Sugar
½ teaspoon Vanilla extract
¼ teaspoon Nutmeg
1 Egg yolk
⅔ cup Heavy cream

Directions

Chocolate Sponge Cake: One 12 oz. pkg. (2 cups) Nestle Toll House Semi-sweet Chocolate Morsels--divided Cake: Preheat oven to 375 F. Melt over hot (not boiling) water HALF CUP morsels; stir till smooth. Set aside. Combine flour, baking powder and salt. Beat together egg yolks and vanilla till thick (5 minutes). Gradually add ¼ cup sugar, beating till sugar dissolves.

Gradually add melted morsels, beat well. Beat egg whites till soft peaks form. Gradually add remaining ¼ cup sugar; beat till stiff peaks form. Fold in chocolate mixture. Sprinkle with flour mixture; fold in.

Spread evenly in greased and floured 15 X 10 X 1-inch pan. Bake at 375 degrees for 12 to 15 minutes. Loosen cake; invert onto towel sprinkled with confectioner's sugar. Roll up cake (with towel) starting from the short side. Cool. seam-side down. Unroll; spread evenly with filling. Roll up (without towel). Sprinkle with confectioner's sugar. Top with chocolate leaves.

Chocolate Nutmeg Filling: In blender container combine 3 tblspns cold water and the gelatin; let stand for 2 minutes. Add ONE THIRD CUP boiling water. Cover; blend on high speed till gelatin dissolves. Add 1¼ cups morsels, sugar vanilla and nutmeg. Cover; blend till smooth. With the blender on LOW speed, add the egg yolk with cream.

Add HALF CUP ice cubes (about 3); blend till mixture begins to thicken and ice cubes melt. Transfer to bowl; place in ice bath until mixture mounds (about 15 minutes).

Chocolate Leaves: Melt over hot (not boiling water), the remaining ¼ cup morsels. With small spatula, coat underside of a dry mint leaf or silk leaf with chocolate. Wipe off front of leaf. Place on waxed paper lined cookie-sheet; freeze till firm. Peel leaf off chocolate leaf.

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