Ingredients

1/2 C. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
4 eggs separated
1/2 tsp. vanilla extract
1/2 C. sugar divided
Confectioner’s sugar
Chocolate leaves
Chocolate nutmeg filling:
1 envelope unflavored gelatin
1 1/4 C. semi-sweet chocolate morsels
1 tsp. sugar
1/2 tsp. vanilla extract
1/4 tsp. nutmeg
1 egg yolk
2/3 C. heavy cream

Cooking Instructions

Preheat oven to 375. Melt over hot (not boiling) water half C. 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 C. sugar, beating till sugar dissolves. Gradually add melted morsels, beat well. Beat egg whites till soft peaks form. Gradually add remaining 1/4 C. 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. seamside 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 Tbls. cold water and the gelatin; let stand for 2 minutes. Add 1/3 C. boiling water. Cover; blend on high speed till gelatin dissolves. Add 1 1/4 C. morsels, sugar vanilla and nutmeg. Cover; blend until smooth. With the blender on LOW speed, add the egg yolk with cream. Add 1/2 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 C. 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.
 
 
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