The best delicious Chocolate Nutmeg Cakeroll recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Nutmeg Cakeroll recipe today!
Hello my friends, this Chocolate Nutmeg Cakeroll recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Nutmeg Cakeroll is amazingly delicious, and addictive, everyone will be asking for more Chocolate Nutmeg Cakeroll.
What Makes This Chocolate Nutmeg Cakeroll Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Nutmeg Cakeroll.
Ready to make this Chocolate Nutmeg Cakeroll Recipe? Let’s do it!
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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.
Yields
6 servings
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