Chocolate Nutmeg Cakeroll
Yield
6 servingsPrep
60 minCook
15 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | large |
eggs
seperated |
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | cup |
sugar
divided |
|
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
chocolate
leaves (recipe-below) |
*
|
| Chocolate nutmeg filling | |||
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 1 ¼ | cups |
semi-sweet chocolate
morsels, reserved, 12 oz. pkg., null, null |
*
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | each |
egg yolks
|
*
|
| ⅔ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 4 | large |
eggs
seperated |
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | ml |
sugar
divided |
|
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
chocolate
leaves (recipe-below) |
*
|
| Chocolate nutmeg filling | |||
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 296 | ml |
semi-sweet chocolate
morsels, reserved, 12 oz. pkg., null, null |
*
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
nutmeg
|
|
| 1 | each |
egg yolks
|
*
|
| 158 | ml |
heavy whipping cream
|
|
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.
