Chocolate Nutmeg Cakeroll

CHOCOLATE NUTMEG FILLING
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

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).