Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  all-purpose flour
  1           teaspoon  baking powder
     1/4      teaspoon  salt
  4                     eggs--seperated
     1/2      teaspoon  vanilla extract
     1/2           cup  sugar--divided
                        confectioner's sugar
                        chocolate leaves -- (recipe, below)
                        ***CHOCOLATE NUTMEG FILLING***
  1           envelope  unflavored gelatin
  1 1/4           cups  nestle toll house semi-sweet -- chocolate
                        morsels--r
                        from 12 oz. pkg.
  1           teaspoon  sugar
     1/2      teaspoon  vanilla extract
     1/4      teaspoon  nutmeg
  1                     egg yolk
     2/3           cup  heavy cream

Preparation:

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 l

Nutritional Information:

199 Calories (kcal); 11g Total Fat; (48% calories from fat); 3g Protein; 23g Carbohydrate; 72mg Cholesterol; 217mg Sodium