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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I found this recipe in a Better Homes and Gardens cookbook. It says Just a sliver of this chocolate dessert will satisfy - it is ultra-rich . Oh so true! It is just like sinking your teeth into a chocolate truffle. I searched Recipezaar's other recipes for Chocolate Truffle Cake and this one is different. Ingredients:
1 cup pecans, toasted and coarsely ground |
1 cup graham cracker crumbs |
1/4 cup butter, melted |
2 tablespoons sugar |
16 ounces semisweet chocolate, chopped |
1 cup whipping cream |
6 eggs, beaten |
3/4 cup sugar |
1/3 cup all-purpose flour |
Directions:
1. For crust, combine pecans, cracker crumbs, melted butter, and 2 tablespoons sugar. Press onto bottom and about 1 1/2 inches up the sides of a greased 9-inch spring-form pan. Set pan aside.
2. In a large saucepan cook and stir chocolate and shipping cream over low heat till the chocolate melts. Transfer the mixture to a medium mixing bowl. Set aside.
3. In a large mixing bowl combine eggs, the 3/4 cup sugar, and flour; beat 10 minutes or till thick and lemon colored. Fold one-fourth of the egg mixture into the chocolate mixture; fold chocolate mixture into remaining egg mixture. Pour into crust-lined pan.
4. Bake cake in a 325°oven about 45 minutes or till puffed around edge and halfway to center (the center will be slightly soft). Cool in pan on a wire rack for 20 minutes. Remove sides of pan. Cool for 4 hours. If desired, serve with whipped cream. Cover any leftovers and store in refrigerator.
5. Orange-Chocolate Truffle Cake: Prepare as above, except stir 2 teaspoons finely shredded orange peel into the egg mixture after beating.
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