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truffle cake with candy cane cream

Posted by on Jan. 2, 2012 at 10:25 PM
  • 2 Replies
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Truffle cake with candy cane cream
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
16oz semi-sweet chocolate, coarsely chopped
1 cup heavy whipping cream
6 eggs
1/3 cup all-purpose flour
CREAM:
1 cup heavy whipping cream
2 tbsp sugar
4 candy canes, finely ground
1/4 to 1/2 tsp peppermint extract, optional
Instructions:
Combine the cracker crumbs, pecans, 2 tbsp sugar and butter; press onto the bottom and 1 1/2 inch up the sides of a greased 9 inch springfoam pan. Place pan on a baking sheet.
In a large sausepan, cook chocolate and cream over low heat until chocolate is melted. Cool. In 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 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 the edge of the pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnite.
Beat cream and sugar until stiff peaks form; fold in ground candy and extract. serve with cake
by on Jan. 2, 2012 at 10:25 PM
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Replies (1-2):
dusky_rose
by Bronze Member on Jan. 3, 2012 at 12:40 AM

This sounds so yummy!

inmybizz
by Bronze Member on Jan. 3, 2012 at 10:13 AM

I cannot look at, bake or eat another cake..I overdid during the holidays..

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