| 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
A Message from our Provider:
“Buy into the firm foundation – Jesus!”