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1
Whisk the eggs lightly in a mixing bowl.
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2
Add the sugar, stirring well until smooth and creamy.
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3
Mix 40 gr of flour with the cocoa powder.
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4
Gradually stir the flour mixture into the egg mixture.
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5
Add 1 tbsp of melted butter, stirring well until well combine.
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6
Grease an 18cm round cake tin and pour the batter into the tin.
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7
Bake for about 20 minutes at 190AsC preheated oven until firm to the touch.
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8
Leave to cool in the tin.
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9
Put the milk in a saucepan together with the cornstarch and 50 grams of sugar and bring to the boil for 2 minutes.
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10
Remove from the heat and put the mint leaves and leave it for 2-3 minutes.
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11
Drain well, removing all the leaves.
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12
Add the mint syrup and chill.
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13
Melt 50 grams of sugar in 1 tablespoon of water in a saucepan.
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14
Cool.
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15
In a separate bowl, whisk the egg white with half tablespoon of sifted sugar to soft peaks.
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16
Add the melted sugar and continue beating until stiff.
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17
Then gently fold the egg white into cold mint mixture, mixing well.
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18
Fold the whipping cream into the mixture and chill for about 30 minutes in the freezer.
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19
Pour and spread the mint batter over the top of the cake and let it chill in the freezer for about 4 hours.
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20
Decorate with grated and chocolate flakes before serving.
