• 3/4 lb. semisweet chocolate, cut up
• 1/2 cup unsalted butter
• 1 cup sugar
• 2 egg yolks
• 1/8 tsp. mint extract
• 6 egg whites, beaten to soft peaks
• 2 Tbs. powdered sugar

Preheat oven to 400°F. Combine chocolate and butter in the top of a double boiler and barely simmer over low heat until chocolate is melted. Remove from heat. Combine sugar, egg yolks, and mint extract in a bowl and whisk until light yellow in color. Stir into chocolate mixture until smooth. Gently fold beaten egg whites into chocolate mixture. Pour mixture into buttered 9 inch springform pan. Bake 25 minutes. Cool completely. Run a thin sharp knife around the edge of the pan before opening pan and removing cake. Dust with powdered sugar.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 437, fat 25.5g, 49% calories from fat, cholesterol 84mg, protein 5.2g, carbohydrates 54.1g, fiber 2.5g, sugar 50.6g, sodium 94mg, diet points 10.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 4.2, Sugar: 3.3, Very lean meat protein: 0.6

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