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1
Preheat the oven to 400u00b0F. Line a 13 x 18 inch Swiss roll pan with parchment paper. In a bowl, mix the custard powder, (or cornstarch and vanilla), 1 cup of milk and 1/4 cup of sugar. Place the remaining milk in a saucepan and bring to a boil. Stir in the custard mixture and simmer, stirring constantly, for 1 min. Remove from the heat and allow to cool.
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2
Beat the egg whites with 2 tbsp cold water and a pinch of salt until they forms stiff peaks, gradually adding the vanilla extract and 1/4 cup of sugar. Beat in the 6 egg yolks one at a time. Sift in the flour, baking powder and cocoa and fold in. Spoon into the pan and and smooth out. Bake for 10 mins, until a skewer comes out clean.
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3
Dampen a clean kitchen towel and sprinkle with 1/4 cup of sugar. Turn the cake out on to the towel and peel off the parchment paper. Allow to cool for 30 mins.
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4
Whisk the custard with a mixer. Add 7 tbsp of cold water to the powdered gelatin and mix. Stir in 1 1/4 cups of eggnog, then stir this into the custard. Chill for 15 mins, or until it begins to set. Fold in the whipped cream. Chill for 15 mins.
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5
Spread half the eggnog cream over the cake and, using the kitchen towel, roll up tightly. Chill the swiss roll and remaining eggnog cream overnight.
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6
Cut the roll into 16 slices. Using 2 dessert spoons dipped in hot water, make ovals of the remaining eggnog cream and place 1 on each slice. Just before serving, drizzle with the remaining eggnog and sprinkle with grated chocolate.
