Recipe - Chocolate Nutmeg Cakeroll

One half cup Allpurpose flour
1 teaspoon Baking powder
One fourth teaspoon Salt
4 Eggsseparated
One half teaspoon Vanilla extract
One half cup Sugardivided
Confectioner's sugar
Chocolate leaves; (recipe
below)

CHOCOLATE NUTMEG FILLING
1 Envelope unflavored gelatin
1 One fourth cup Nestle® toll house
semisweet chocolate
morsels; reserved from 12
oz. pkg.
1 teaspoon Sugar
One half teaspoon Vanilla extract
One fourth teaspoon Nutmeg
1 Egg yolk
2/3 cup Heavy cream

Chocolate Sponge Cake: One 12 oz. pkg. (2 cups) Nestle Toll House
Semisweet Chocolate Morselsdivided

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 One fourth cup sugar, beating till sugar dissolves. Gradually add melted
morsels, beat well. Beat egg whites till soft peaks form. Gradually add
remaining One fourth 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 1inch 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. seamside 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 One fourth 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 One fourth 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.
Posted to MCRecipe Digest by Gr8seeksM8@aol.com on Feb 22, 1998