Cupcakes, Cakes and Pies

Truffle Cake with Candy Cane Cream

Taste of Home December/January 2010

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.

Nutrition Facts: 1 slice with about 2 tablespoons cream equals 442 calories, 30 g fat (15 g saturated fat), 128 mg cholesterol, 91 mg sodium, 41 g carbohydrate, 3 g fiber, 6 g protein.

 

 

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