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6 oz. unsalted butter at room
1 c. sugar
8 eggs, separated
2 Tbsp. unsweetened cocoa
1/4 c. whipping cream
powdered sugar
1 box Girl Scout Thin Mints (1
c. crumbs each for cake and
1/3 c. cake flour
8 oz. semi-sweet chocolate,

Cream butter and sugar until fluffy. Add egg yolks, one
at a time. Add cocoa and 1 cup cookie crumbs. Add flour; mix
until just combined. Whip egg whites until stiff but not dry.
Fold egg whites into batter. Bake in 9-inch round cake pan at
350 degrees for 35 minutes. Let cool 15 minutes, then remove from
pan. Cool on wire rack. Top cake with chocolate cream made by
mixing melted chocolate with cream. Top chocolate cream with 1
cup cookie crumbs. Dust with powdered sugar. Garnish with one
mint cookie and a sprig of mint on top.

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