Mint Leaves

1. Whisk the egg white until very foamy.

2. Using a paint brush, paint the egg white onto both sides of the mint leaves and sprinkle wth sugar.

3. Place on the prepared baking sheet and set aside until needed or leave to dry overnight and store in an airtight container until needed

Cake

1. Preheat the oven to 400F

2. Heat the milk and flour together in a saucepan over low heat and whisk to a smooth paste

3. In a large mixing bowl, whisk the egg yolks and sugar together until thick, creamy, and voluminous.

4. Beat the flour mixture into the sugar and eggs, then beat in the melted chocolate.

5. In a separate bowl, whisk the egg whites to stiff peaks.

6. Adding 1/3 at a time, fold the egg whites into the roulade batter. Pour the mixture into the prepared jelly roll pan.

7. Bake 8-12 minutes until the sponge springs back to the touch.

8. Lay a sheet of wax paper on a flat surface and sprinkle with powdered sugar and cocoa powder.

9. Remove the roulade from the oven and turn it out onto the dusted paper.

10. Remove the lining paper, then roll the sponge up using the paper.

11. Let cool completely.

Cream

1. Whip the cream into stiff peaks.

2. Unroll the roulade and spread a layer of cream over the sponge and then re-roll.

3. Place on a serving plate and dust with cocoa powder and powdered sugar.

4. Decorate with the frosted mint leaves