Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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