Truffle Cake with Candy Cane Cream Recipe

By 1For_Him

Ingredients

• CREAM:
• 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
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 4 candy canes, finely ground
• 1/4 to 1/2 teaspoon peppermint extract, optional

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

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.