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75 minutes
Prep: 60 minutes
Cook: 15 minutes
250 calories per serving view nutrition facts
6 servings
suggest servings
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| 1/2 | cup | flour, all-purpose | |
| 1 | teaspoon | baking powder | |
| 1/4 | teaspoon | salt | |
| 4 | large | eggs | seperated |
| 1/2 | teaspoon | vanilla extract | |
| 1/2 | cup | sugar | divided |
| 1 | x | powdered sugar | |
| 1 | x | chocolate | leaves (recipe-below) |
| Chocolate nutmeg filling | |||
| 1 | envelope | gelatin | unflavored |
| 1 1/4 | cups | chocolate (semi-sweet) | morsels, reserved, 12 oz. pkg. |
| 1 | teaspoon | sugar | |
| 1/2 | teaspoon | vanilla extract | |
| 1/4 | teaspoon | nutmeg | |
| 1 | each | egg yolk | |
| 2/3 | cup | heavy whipping cream | |
Chocolate Sponge Cake: One 12 oz. pkg. (2 cups) 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.
| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 7.0g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 177mg | 59% |
| Sodium 158mg | 7% |
| Total Carbohydrate 27.0g | 9% |
| Dietary Fiber 0.0g | 1% |
| Sugars 18.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 11% | Vitamin C | 0% | |
| Calcium | 5% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Last Christmas was a weird experience in itself. First of all, as a college student you get a longer Christmas break because you finish exams early....
This is the best soup ever!!! It is also one of the easiest, too!! I Make a whole bunch of little meatballs up in advance and freeze them, so whenever I want to make the soup just defrost some meatballs!! Thank you for such a great recipe!!! Lisa
Quick, easy and tasty. Why order out for chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!
