1/2 c  All-purpose flour

      1 ts Baking powder

    1/4 ts Salt

      4    Eggs--seperated

    1/2 ts Vanilla extract

    1/2 c  Sugar--divided

           Confectioner's sugar
           Chocolate leaves (recipe
           -below)
           Chocolate Nutmeg Filling:
      1    Envelope unflavored gelatin

  1 1/4 c  Nestle Toll House Semi-sweet

           -chocolate morsels--reserved
           From 12 oz. pkg.
      1 ts Sugar

    1/2 ts Vanilla extract

    1/4 ts Nutmeg

      1    Egg yolk

    2/3 c  Heavy cream

  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.