Shelly's Recipe

TRUFFLE CAKE WITH CANDY CANE CREAM

Category: Cakes

1 cup graham cracker crumbs
1 cup chopped pecans, toasted and coarsely ground
2 tbsp plus 3/4 cup sugar, divided
1/4 cup butter, melted
16 oz semi-sweet chocolate, coarsely chopped
1 cup heavy whipping cream
6 eggs
1/3 cup flour

Cream
1 cup heavy whipping cream
2 tbsp sugar
4 candy canes, finely ground
1/4 to 1/2 tsp peppermint extract

Combine graham cracker crumbs, pecans, 2 tbsp sugar and butter; pressing onto bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan. Place on a baking sheet.

In a saucepan, melt chocolate and cream over low heat, stirring until smooth. Cool. In a large bowl, beat eggs, flour and remaining sugar on high speed until thick and lemon-colored, about 5 minutes. Gradually beat in chocolate mixture.

Pour into prepared crust and bake at 325 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of 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 candy and extract. Serve with cake.