| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
8 |
Servings |
INGREDIENTS
| 12 |
oz |
Semisweet chocolate, cut up |
| 1/2 |
c |
Unslated butter |
| 1 |
c |
Sugar |
| 2 |
|
Egg yolks |
| 1/8 |
ts |
Mint extract |
| 6 |
|
Egg whites |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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