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Ingredients
- 12 ounce Semisweet chocolate, cut up
- 1/2 c. Unslated butter
- 1 c. Sugar
- 2 x Egg yolks
- 1/8 tsp Mint extract
- 6 x Egg whites
Directions
- Chocolate Mint Truffle Cake
- powdered sugar Bourbon Creme Anglaise (recipe follows)
- Heat chocolate and butter in double boiler over low heat till chocolate melts in small bowl. Whisk together sugar, egg yolks, and mint extract till light lemon color. Add in to chocolate mix. Stir till smooth. Whip egg whites to soft peaks. Gently fold egg whites into chocolate mix. Pour mix into buttered 9-in springform pan. Bake at 400 degrees 25 min. Cold 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 you like.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 8 servings | |
| Calories 310 | |
| Calories from Fat 186 | 60% |
| Total Fat 22.24g | 28% |
| Saturated Fat 13.76g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 353mg | 10% |
| Total Carbs 37.68g | 10% |
| Dietary Fiber 7.1g | 24% |
| Sugars 25.36g | 17% |
| Protein 5.49g | 9% |
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