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Chocolate Nutmeg Cakeroll

Author/Submitted by:
Servings: 6
Categories: Cakes / Chocolate / Desserts

Ingredients:
1/2  cup  All-purpose flour
1  teaspoon  Baking powder
1/4  teaspoon  Salt
4    Eggs--seperated
1/2  teaspoon  Vanilla extract
1/2  cup  Sugar--divided
    Confectioner's sugar
    Chocolate leaves (recipe, below)
    Chocolate Nutmeg Filling:
1    Envelope unflavored gelatin
1 1/4  cups  Nestle Toll House Semi-sweet, chocolate morsels--r
    From 12 oz. pkg.
1  teaspoon  Sugar
1/2  teaspoon  Vanilla extract
1/4  teaspoon  Nutmeg
1    Egg yolk
2/3  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 1/4 cup sugar, beating till sugar dissolves. Gradually add melted morsels, beat well. Beat egg whites till soft peaks form. Gradually add remaining 1/4 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 1 1/4 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 1/4 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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