Chocolate Nutmeg Cakeroll Recipe - Cooking Index
Chocolate Nutmeg Cakeroll Recipe - Cooking Index
| 1/2 cup | 31g / 1.1oz | All-purpose flour |
| 1 teaspoon | 5ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Salt |
| 4 | Eggs--separated | |
| 1/2 teaspoon | 2.5ml | Vanilla extract |
| 1/2 cup | 99g / 3.5oz | Sugar--divided |
| Confectioner's sugar | ||
| Chocolate leaves - (recipe below) | ||
| Chocolate Nutmeg Filling | ||
| 1 | Unflavored gelatin | |
| 1 1/4 cups | 137g / 4.8oz | Nestle toll house semi-sweet chocolate morsels reserved |
| From 12 oz. Pkg. | ||
| 1 teaspoon | 5ml | Sugar |
| 1/2 teaspoon | 2.5ml | Vanilla extract |
| 1/4 teaspoon | 1.3ml | Nutmeg |
| 1 | Egg yolk | |
| 2/3 cup | 157ml | Heavy cream |
Chocolate Sponge Cake: One 12 oz. pkg. (2 cups) Nestle Toll House Semi-sweet Chocolate Morsels--divided
Cake: Preheat oven to 375F. 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 1/4 cup sugar, beating until sugar dissolves. Gradually add melted morsels, beat well. Beat egg whites until soft peaks form. Gradually add remaining 1/4 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 375F 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 tbs 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 1 1/4 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 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 until firm. Peel leaf off chocolate leaf.
Source:
Susan Feniger and Mary Sue Milliken
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