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
| Amount Per 1 Serving | |||
| Calories | 437.35 Kcal (1831 kJ) | ||
| Calories from fat | 276.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.7g | 47% | |
|---|---|---|---|
| Cholesterol | 89.56mg | 30% | |
| Sodium | 94.33mg | 4% | |
| Potassium | 201.13mg | 4% | |
| Total Carbs | 40.2g | 13% | |
| Sugars | 21.28g | 85% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 6.49g | 13% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.9mg | 11% | |
| Calcium | 40.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 396.29 Kcal (1659 kJ) | ||
| Calories from fat | 250.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.82g | 47% | |
|---|---|---|---|
| Cholesterol | 81.15mg | 30% | |
| Sodium | 85.48mg | 4% | |
| Potassium | 182.24mg | 4% | |
| Total Carbs | 36.43g | 13% | |
| Sugars | 19.28g | 85% | |
| Dietary Fiber | 3.15g | 14% | |
| Protein | 5.88g | 13% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.7mg | 11% | |
| Calcium | 36.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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