Chocolate Nutmeg Cakeroll

Ingredients

Directions

Chocolate Sponge Cake: One 12 oz. pkg. (2 cups) 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.