Side Pannel
Chocolate Nutmeg Cake Roll
Ingredients List
- ------------------------------------CAKE------------------------------------
- 1 pk (12-oz) Nestle Toll House
- -semi-sweet chocolate
- -morsels; divided
- 1/2 c All-purpose flour
- 1 ts Baking powder
- 1/4 ts Salt
- 4 Eggs; separated
- 1/2 ts Vanilla extract
- 1/2 c Sugar; divided
- Confectioners' sugar
Directions
FILLING
3 tb Cold water
1 Envelope unflavored gelatin
1/3 c Boiling water
1 1/4 c Nestle Toll House semi-sweet
-chocolate morsels; reserved
-from 12-ounce package
1 tb Sugar
1/4 ts Nutmeg
1/2 ts Vanilla extract
2/3 c Heavy cream
1 Egg yolk
1/2 c (about 3) ice cubes
GLAZE
1/4 c Nestle Toll House semi-sweet
-chocolate morsels; reserved
-from 12-ounce package
1 tb Vegetable shortening
Cake: Preheat oven to 375 degrees. Melt over hot (not boiling) water, 1/2
cup Nestle Toll House semi-sweet chocolate morsels; stir until smooth. Set
aside. In small bowl, combine flour, baking powder and salt; set aside. In
large bowl, combine egg yolks and vanilla extract; beat until thick and
lemon colored (about 5 minutes). Gradually add 1/4 cup sugar, beating until
sugar dissolves. Gradually add melted morsels, beating until well blended.
In large bowl, beat egg whites until soft peaks form. Gradually add
remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold egg
whites into chocolate mixture. Sprinkle flour mixture over egg mixture;
fold in gently. Spread batter into greased and floured 15-1/2x10-1/2x1-inch
baking pan. Bake at 375 degrees for 12-15 minutes. Immediately loosen edges
of cake from pan. Invert onto towel sprinkled with confectioners' sugar.
Roll up warm cake, jelly roll style, starting from the short side. Cool
cake completely, seam side down, on wire rack.
Filling: In blender container, combine cold water and gelatin; let stand 2
minutes. Add boiling water; cover and blend on high speed until gelatin
dissolves (about 10 seconds). Add 1-1/4 cups Nestle Toll House semi-sweet
chocolate morsels, sugar, nutmeg and vanilla extract. Cover; blend on high
speed until smooth (about 30 seconds). With blender on low speed, add cream
and egg yolk. Add ice cubes; blend until ice melts and mixture thickens
(about 40 seconds). Transfer to small bowl. Place in larger bowl filled
with ice water until mixture mounds when dropped from spoon (about 15
minutes).
Glaze: Combine over hot (not boiling) water, remaining 1/4 cup Nestle Toll
House semi-sweet chocolate morsels and vegetable shortening. Stir until
morsels are melted and mixture is smooth.
Unroll cooled cake; spread Filling evenly over cake to within 1/2 inch
from edge. Roll up cake. Drizzle Glaze on top of cake. Chill until ready to
serve. Makes 15 servings.
3 tb Cold water
1 Envelope unflavored gelatin
1/3 c Boiling water
1 1/4 c Nestle Toll House semi-sweet
-chocolate morsels; reserved
-from 12-ounce package
1 tb Sugar
1/4 ts Nutmeg
1/2 ts Vanilla extract
2/3 c Heavy cream
1 Egg yolk
1/2 c (about 3) ice cubes
GLAZE
1/4 c Nestle Toll House semi-sweet
-chocolate morsels; reserved
-from 12-ounce package
1 tb Vegetable shortening
Cake: Preheat oven to 375 degrees. Melt over hot (not boiling) water, 1/2
cup Nestle Toll House semi-sweet chocolate morsels; stir until smooth. Set
aside. In small bowl, combine flour, baking powder and salt; set aside. In
large bowl, combine egg yolks and vanilla extract; beat until thick and
lemon colored (about 5 minutes). Gradually add 1/4 cup sugar, beating until
sugar dissolves. Gradually add melted morsels, beating until well blended.
In large bowl, beat egg whites until soft peaks form. Gradually add
remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold egg
whites into chocolate mixture. Sprinkle flour mixture over egg mixture;
fold in gently. Spread batter into greased and floured 15-1/2x10-1/2x1-inch
baking pan. Bake at 375 degrees for 12-15 minutes. Immediately loosen edges
of cake from pan. Invert onto towel sprinkled with confectioners' sugar.
Roll up warm cake, jelly roll style, starting from the short side. Cool
cake completely, seam side down, on wire rack.
Filling: In blender container, combine cold water and gelatin; let stand 2
minutes. Add boiling water; cover and blend on high speed until gelatin
dissolves (about 10 seconds). Add 1-1/4 cups Nestle Toll House semi-sweet
chocolate morsels, sugar, nutmeg and vanilla extract. Cover; blend on high
speed until smooth (about 30 seconds). With blender on low speed, add cream
and egg yolk. Add ice cubes; blend until ice melts and mixture thickens
(about 40 seconds). Transfer to small bowl. Place in larger bowl filled
with ice water until mixture mounds when dropped from spoon (about 15
minutes).
Glaze: Combine over hot (not boiling) water, remaining 1/4 cup Nestle Toll
House semi-sweet chocolate morsels and vegetable shortening. Stir until
morsels are melted and mixture is smooth.
Unroll cooled cake; spread Filling evenly over cake to within 1/2 inch
from edge. Roll up cake. Drizzle Glaze on top of cake. Chill until ready to
serve. Makes 15 servings.
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