Cake: Preheat oven to 375 degrees. Melt over hot (not boiling) water, 1/2 cup Nestle Toll House semi-sweet chocolate morsels; stir until smooth. Set aside. In small bowl, combine flour, baking powder and salt; set aside. In large bowl, combine egg yolks and vanilla extract; beat until thick and lemon colored (about 5 minutes). Gradually add 1/4 cup sugar, beating until sugar dissolves. Gradually add melted morsels, beating until well blended. In large bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold egg whites into chocolate mixture. Sprinkle flour mixture over egg mixture; fold in gently. Spread batter into greased and floured 15-1/2x10-1/2x1-inch baking pan. Bake at 375 degrees for 12-15 minutes. Immediately loosen edges of cake from pan. Invert onto towel sprinkled with confectioners sugar. Roll up warm cake, jelly roll style, starting from the short side. Cool cake completely, seam side down, on wire rack. Filling: In blender container, combine cold water and gelatin; let stand 2 minutes. Add boiling water; cover and blend on high speed until gelatin dissolves (about 10 seconds). Add 1-1/4 cups Nestle Toll House semi-sweet chocolate morsels, sugar, nutmeg and vanilla extract. Cover; blend on high speed until smooth (about 30 seconds). With blender on low speed, add cream and egg yolk. Add ice cubes; blend until ice melts and mixture thickens (about 40 seconds). Transfer to small bowl. Place in larger bowl filled with ice water until mixture mounds when dropped from spoon (about 15 minutes). Glaze: Combine over hot (not boiling) water, remaining 1/4 cup Nestle Toll House semi-sweet chocolate morsels and vegetable shortening. Stir until morsels are melted and mixture is smooth. Unroll cooled cake; spread Filling evenly over cake to within 1/2 inch from edge. Roll up cake. Drizzle Glaze on top of cake. Chill until ready to serve. Makes 15 servings. From . Downloaded from Glens MM Recipe Archive, G Internet.