truffle cake with candy cane cream

[irishblarney11]

 

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