Truffle Cake with Candy Cane Cream |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 16 |
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You can't help but get into the holiday spirit with one bite of this chocolate delight, decorated with a dollop of creamy peppermint topping. Ingredients:
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 king arthur unbleached all-purpose flour |
cream: |
1 cup heavy whipping cream |
2 tablespoons sugar |
4 candy canes, finely ground |
1/4 to 1/2 teaspoon peppermint extract, optional |
Directions:
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.
2. 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.
3. 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.
4. Beat cream and sugar until stiff peaks form; fold in ground candy and extract if desired. Serve with cake. Yield: 16 servings.
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