Mint ‘Cornetto’ cake

Method

1. Put a mixing bowl in the freezer to chill. In another mixing bowl, whisk the eggs, caster sugar, melted butter, milk, vanilla, flour and a pinch of salt. Brush an 18-20cm frying pan with oil and put over a medium-high heat. When the pan is hot, ladle in a third of the batter and cook for 3 minutes or until golden. Flip and cook on the other side for 3 minutes. Transfer to a piece of kitchen paper and cool. Repeat twice more to give 3 pancakes.
2. Melt the chocolate in a bowl over a pan of barely simmering water (or in short bursts in a microwave set to low). Press a cooked pancake into the base of a deep 20cm springform cake tin (trim to fit if necessary). Brush with melted chocolate to coat, then put in the freezer for 10 minutes to harden.
3. Meanwhile, put the ice cream in a food processor and briefly pulse until softened but not melted (or beat by hand in a bowl). Take the bowl out of the freezer, then use to mix the ice cream with the mint extract and chocolate mints.
4. Remove the cake tin from the freezer, then evenly spread half the mint ice cream over the frozen pancake. Top with another pancake layer, then brush with half the remaining melted chocolate (you may need to re-melt it gently). Return the tin and the bowl of ice cream to the freezer for 10 minutes.
5. Remove the tin and bowl from the freezer. Spread the remaining mint ice cream on top of the cake – if it’s a little hard, mash lightly with a fork. Top with the final pancake layer, putting the best side uppermost, working quickly so the ice cream doesn’t melt too much. Return to the freezer for at least an hour.
6. To serve, remove the cake from the tin and put on a serving plate. Dust with icing sugar and scatter with mint leaves, then slice.