Truffle Cake with Candy Cane Cream Recipe
- 16 Servings
- Prep: 35 min. Bake: 40 min. + chilling
Ingredients
- 1 cup graham cracker crumbs
- 1 cup chopped pecans, toasted and coarsely ground
- 2 tablespoons plus 3/4 cup sugar, divided
- 1/4 cup butter, melted
- 16 ounces semisweet chocolate, coarsely chopped
- 1 cup heavy whipping cream
- 6 eggs
- 1/3 cup all-purpose flour
CREAM:- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 4 candy canes, finely ground
- 1/4 to 1/2 teaspoon peppermint extract, optional
Directions
- Combine the cracker crumbs, pecans, 2 tablespoons sugar and butter; press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet.
- In a large saucepan, cook chocolate and cream over low heat until chocolate is melted. Cool. In a large bowl, beat the eggs, flour and remaining sugar on high speed until thick and lemon-colored, about 5 minutes. Gradually beat in chocolate mixture.
- Pour batter into prepared crust. Bake at 325° for 40-45 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight.
- Beat cream and sugar until stiff peaks form; fold in ground candy and extract if desired. Serve with cake. Yield: 16 servings.
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