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

  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.