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Truffle Cake with Candy Cane Cream Recipe


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     Truffle Cake with Candy Cane Cream

Category   Desserts - Breads
Sub Category   None
Servings   16

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 (Cream)
2 tablespoons sugar (Cream)
4 candy canes, finely ground (Cream)
1/4 to 1/2 teaspoon peppermint extract, optional (Cream)

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.

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