Chocolate Mint Truffle Cake

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.