Chocolate Egg Nog Petit Fleurs
For the cake: Preheat the oven to 180°C (approximately 250°F).
Separate eggs. Beat yolks and half the sugar until frothy. Beat whites with a pinch of salt until stiff and gradually add remaining sugar. Continue beating until shiny and stiff. Fold egg whites into egg yolk mixture. Combine flour and cornstarch, then fold into egg mixture. Pour batter into a baking tray lined with parchment paper. Bake for about 30 minutes. until golden yellow.
Remove from oven and cool on a wire rack.
Coarsely chop chocolate and melt over a double boiler. Remove from heat, let cool slightly and stir in advocaat. Cut cake lengthwise into 4 strips. Drizzle chocolate on 3 strips and layer, topping with strip that does not have chocolate.
Cut the layer cake half, lengthwise, to create two long strips. Cut each strip into 4 cm (approximately 1 1/2 inch) wide pieces. Combine powdered sugar and lemon juice. Coat each petit fleur with powdered sugar mixture. Top with chocolate sprinkles and let dry. Serve garnished with egg nog and a mint leaf.