Chocolate Nutmeg Cakeroll
Chocolate leaves (recipe,
Chocolate Nutmeg Filling:
Envelope unflavored gelatin
Nestle Toll House Semi-sweet,
From 12 oz. pkg.
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.