Recipe - Chocolate Nutmeg Cake Roll

CAKE
1 pack (12oz) Nestle Toll House
semisweet chocolate
morsels; divided
One half cup Allpurpose flour
1 teaspoon Baking powder
One fourth teaspoon Salt
4 Eggs; separated
One half teaspoon Vanilla extract
One half cup Sugar; divided
Confectioners' sugar

FILLING
3 tablespoon Cold water
1 Envelope unflavored gelatin
1/3 cup Boiling water
1 One fourth cup Nestle Toll House semisweet
chocolate morsels; reserved
from 12ounce package
1 tablespoon Sugar
One fourth teaspoon Nutmeg
One half teaspoon Vanilla extract
2/3 cup Heavy cream
1 Egg yolk
One half cup (about 3) ice cubes

GLAZE
One fourth cup Nestle Toll House semisweet
chocolate morsels; reserved
from 12ounce package
1 tablespoon Vegetable shortening

Cake: Preheat oven to 375 degrees. Melt over hot (not boiling) water, 1/2
cup Nestle Toll House semisweet chocolate morsels; stir until smooth. Set
aside. In small bowl, combine flour, baking powder and salt; set aside. In
large bowl, combine egg yolks and vanilla extract; beat until thick and
lemon colored (about 5 minutes). Gradually add One fourth cup sugar, beating until
sugar dissolves. Gradually add melted morsels, beating until well blended.
In large bowl, beat egg whites until soft peaks form. Gradually add
remaining One fourth cup sugar, beating until stiff peaks form. Gently fold egg
whites into chocolate mixture. Sprinkle flour mixture over egg mixture;
fold in gently. Spread batter into greased and floured 151/2x101/2x1inch
baking pan. Bake at 375 degrees for 1215 minutes. Immediately loosen edges
of cake from pan. Invert onto towel sprinkled with confectioners' sugar.
Roll up warm cake, jelly roll style, starting from the short side. Cool
cake completely, seam side down, on wire rack.

Filling: In blender container, combine cold water and gelatin; let stand 2
minutes. Add boiling water; cover and blend on high speed until gelatin
dissolves (about 10 seconds). Add 1One fourth cups Nestle Toll House semisweet
chocolate morsels, sugar, nutmeg and vanilla extract. Cover; blend on high
speed until smooth (about 30 seconds). With blender on low speed, add cream
and egg yolk. Add ice cubes; blend until ice melts and mixture thickens
(about 40 seconds). Transfer to small bowl. Place in larger bowl filled
with ice water until mixture mounds when dropped from spoon (about 15
minutes).

Glaze: Combine over hot (not boiling) water, remaining One fourth cup Nestle Toll
House semisweet chocolate morsels and vegetable shortening. Stir until
morsels are melted and mixture is smooth.

Unroll cooled cake; spread Filling evenly over cake to within One half inch
from edge. Roll up cake. Drizzle Glaze on top of cake. Chill until ready to
serve. Makes 15 servings.

From Favorite Recipes: Nestle Sweet Treats. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.