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
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.
Servings: 6 servings
Chocolate Nutmeg Cakeroll Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Recipes as a concept can be tracked way back into distant history, certainly as far into history as ancient Egypt, and possibly even further. However, mostly, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to historians are some tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. During the time of the Roman Empire a man called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and desserts, a very modern way of dining. Additionally, he describes how the ancient Romans made use of many spices, including a few you will know for example bay, mint and parsley. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab countries, such as coriander, parsley, and basil. The introduction of these new foods and spices led to an explosion in books on cooking, most of which still exist in private collections. Like it or not, the introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chocolate Nutmeg Cakeroll recipe.
