Chocolate Cake Snails

Directions

1. 1
   Preheat the oven to 400°F. Line a 15 x 12 inch sheet pan with parchment paper. In a saucepan, bring 1 1/2 cups milk to a boil. In a bowl, mix the remaining milk with the pudding mix and 1/4 cup sugar until smooth. Stir into the hot milk, bring to a boil again and simmer for 1 minute. Pour into a bowl, cover with plastic wrap, directly on the surface of the pudding, and allow to cool.
2. 2
   In a separate bowl, beat the egg whites with a pinch of salt and 6 tbsp cold water until forming stiff peaks, gradually adding the vanilla extract and 1/4 cup sugar. Beat in the egg yolks one at a time. Sift in the flour, baking powder and cocoa and stir. Spoon onto the pan and smooth out. Bake for 10 minutes, or until a skewer comes out clean.
3. 3
   Lay a tea towel on a work surface and sprinkle with sugar. Turn the cake out on to the towel and carefully peel off the parchment paper. Lay another tea towel on top, then a damp tea towel on top of that. Allow to cool.
4. 4
   Stir the sour cream into the pudding, then place 2 tbsp in a piping bag fitted with a small nozzle. Remove the top towels and spread the custard over the cake. Cut into 8 strips, each about 1 inch wide. Roll up one end to the middle of the cake to form the shell. Fold over the other end to form the head. Pipe 2 pudding eyes on to each head and top each with a candy. Add a piece of liquorice to the top of each eye. Sprinkle with the remaining candies. Chill until ready to serve.