12 oz Semisweet chocolate, cut up 2 Egg yolks
1/2 c Unslated butter 1/8 ts Mint extract
1 c Sugar 6 Egg whites
Chocolate Mint Truffle Cake
powdered sugar Bourbon Creme Anglaise (recipe follows)
Melt chocolate and butter in double boiler over low heat until
chocolate melts in small bowl. Whisk together sugar, egg yolks, and
mint extract until light lemon color. Add to chocolate mixture. Stir
until smooth. Whip egg whites to soft peaks. Gently fold egg whites
into chocolate mixture. Pour mixture into buttered 9-in springform
pan. Bake at 400 degrees 25 minutes. Cool completely, then remove
from pan. Dust with powdered sugar. To serve, place small amount of
Bourbon Creme Anglaise on dessert plates. Slice cake in 8 wedges and
place each slice on top of sauce. Garnish with mint sprigs if
desired. Serves 8.
Yields
8 servings