Chocolate Nutmeg Cakeroll Recipe




Chocolate Nutmeg Cakeroll Ingredients

1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 eggs--seperated
1/2 tsp vanilla extract
1/2 cup sugar--divided
1 confectioner's sugar
1 chocolate leaves (recipe below)
1 chocolate nutmeg filling:
1 envelope unflavored gelatin
1 1/4 cup nestle toll house semi-sweet chocol, ate morsels--reser
1 from 12 oz. pkg.
1 tsp sugar
1/2 tsp vanilla extract
1/4 tsp nutmeg
1 egg yolk
2/3 cup heavy cream

A Recipe for
Chocolate Nutmeg Cakeroll

 

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This Recipe for Chocolate Nutmeg Cakeroll is one of thousands in the Recipes-to-go Dessert Cookbook.


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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




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This is a recipe for Chocolate Nutmeg Cakeroll from the recipe cookbook of Recipes-to-go (Dessert)


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Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are.

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I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough.

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To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation.

Emily Post



Chocolate Nutmeg Cakeroll

Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter.

Fran Lebowitz






Chocolate Nutmeg Cakeroll Directions

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.

Serves: 6

 

 

 

 

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