| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 4 | Eggs–separated | |
| 1/2 | ts | Vanilla extract |
| 1/2 | c | Sugar–divided |
| Confectioner's sugar | ||
| Chocolate leaves; (recipe below) | ||
| 1 | Envelope unflavored gelatin | |
| 1 1/4 | c | Nestle® toll house semi-sweet chocolate morsels; reserved from 12 oz. pkg. |
| 1 | ts | Sugar |
| 1/2 | ts | Vanilla extract |
| 1/4 | ts | Nutmeg |
| 1 | Egg yolk | |
| 2/3 | c | Heavy cream |
INSTRUCTIONS
CHOCOLATE NUTMEG FILLING Chocolate Sponge Cake: One 12 oz. pkg. (2 cups) Nestle Toll House 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. Posted to MC-Recipe Digest by Gr8seeksM8@aol.com on Feb 22, 1998
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