Chocolate Nutmeg Cakeroll

Directions

Chocolate Sponge Cake: One 12 oz. package (2 cups) Semi-sweet Chocolate Morsels--divided Cake: Preheat oven to 375℉ (190℃).

Melt over hot (not boiling) water HALF CUP morsels; stir until smooth.

Set aside. Combine flour, baking powder and salt.

Beat together egg yolks and vanilla until thick (5 minutes).

Gradually add ¼ cup sugar, beating until sugar dissolves.

Gradually add melted morsels, beat well.

Beat egg whites until soft peaks form.

Gradually add remaining ¼ cup sugar; beat until 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℉ (190℃) 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 until gelatin dissolves. Add 1¼ cups morsels, sugar vanilla and nutmeg. Cover; blend until smooth. With the blender on LOW speed, add the egg yolk with cream. Add HALF CUP ice cubes (about 3); blend until 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 ¼ 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 until firm. Peel leaf off chocolate leaf.