MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chocolate Nutmeg Cakeroll
  Categories: Cakes
       Yield: 6 servings
  
     1/2 c  All-purpose flour
       1 ts Baking powder
     1/4 ts Salt
       4    Eggs--seperated
     1/2 ts Vanilla extract
     1/2 c  Sugar--divided
            Confectioner’s sugar
            Chocolate leaves (recipe
            -below)
            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).
   
   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.
  
 MMMMM

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