Chocolate Nutmeg Cakeroll Recipe

Chocolate Nutmeg Cakeroll Ingredients

1/2 cups All-purpose flour
1 teaspoons Baking powder
1/4 teaspoons Salt
4 Eggs-seperated
1/2 teaspoons Vanilla extract
1/2 cups Sugar-divided
Confectioner’s sugar

Chocolate Nutmeg Cakeroll Filling Ingredients

1 Envelope unflavored gelatin
1 1/4 cups Nestle Toll House Semi-sweet -chocolate morsels-reserved From 12 oz. pkg.

1 teaspoons Sugar
1/2 teaspoons Vanilla extract
1/4 teaspoons Nutmeg
1 Egg yolk
2/3 cups Heavy cream
1 12 oz. pkg. (2 cups) Nestle Toll House Semi-sweet Chocolate Morsels

Chocolate Nutmeg Cakeroll Directions

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 Directions

In blender container combine 3 tblspns cold water and the gelatin; let stand for 2 minutes.
Add 1/3 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 1/2 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 Directions

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.