Chocolate Mint Truffle Cake
Yield
8 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
semi-sweet chocolate
cut up, null, null |
|
| ½ | cup |
butter, unsalted
|
|
| 1 | cup |
sugar
|
|
| 2 | each |
egg yolks
|
*
|
| ⅛ | teaspoon |
mint extract
|
*
|
| 6 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
semi-sweet chocolate
cut up, null, null |
|
| 118 | ml |
butter, unsalted
|
|
| 237 | ml |
sugar
|
|
| 2 | each |
egg yolks
|
*
|
| 0.6 | ml |
mint extract
|
*
|
| 6 | each |
egg whites
|
*
|
Directions
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-inch springform pan.
Bake at 400℉ (200℃) 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.
