This is the cake for those of you who keep their freezers stocked with mint-chip ice cream.
¼ tsp. chocolate extract, optional½ cup water2 large egg whites, whisked until loose2-3 Tbsp. confectioners’ sugarFor the Whipped Chocolate GanacheMake the Chocolate GénoisePreheat the oven to 350°F. Generously butter a 9-inch springform pan and line the bottom with parchment.Melt the butter and pour it into a heatproof bowl, leaving the milky solids behind. Set aside somewhere warm.
Dip each mint leaf into the egg whites, then hold the leaf above the bowl for a few seconds to let any excess egg drip off. Next, dip the leaf into the sugar. Give it a little shake to let any excess fall away. Place the leaf on a parchment-lined baking sheet and set aside to dry. If your kitchen is hot or humid, place in an oven on the lowest setting and turn off the oven. Let the leaves dry out as the oven cools.
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