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Truffle Cake with Candy Cane Cream Recipe

Truffle Cake with Candy Cane Cream Recipe photo by Taste of Home

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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. —Cristi Kirkham, West Jordan, Utah

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Truffle Cake with Candy Cane Cream Recipe

Prep: 35 min. Bake: 40 min. + chilling

Yield: 16 Servings

35 40 75

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 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

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.

Nutritional Facts 1 slice with about 2 tablespoons cream equals 442 calories, 30 g fat (15 g saturated fat), 128 mg cholesterol, 91 mg sodium, 41 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Truffle Cake with Candy Cane Cream in Taste of Home December/January 2010, p47

Homemade Peppermint Ice Cream

When peppermint stick ice cream isn't available, I crush 15-20 hard peppermint candies or small candy canes and fold into a half gallon of softened vanilla ice cream. —Barb Gribble, Arena, Wisconsin

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Truffle Cake with Candy Cane Cream

Truffle Cake with Candy Cane Cream

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Reviewed on Dec. 10, 2011 by Athanasius' Mommy

This rocked!!! It's rich but not heavy. I used the lesser amount of peppermint extract and it seemed perfect!!!! SO YUMMY all together!

Reviewed on Dec. 30, 2010 by lynniek3

Made this for Christmas, everyone loved it and asked for it agoin for New Years. I am going to try the ganache on top like chrissybr did. Great recipe!

Reviewed on Dec. 26, 2010 by _Dodycooks

This was so decadent and chocolately, we really enjoyed it on Christmas Day. The only thing different I did was chop up peppermint patties and added it to the chocolate. 5 stars indeed.

Reviewed on Feb. 25, 2010 by hannahluce

Very rich cake, but good flavor. Not too sweet. I couldn't eat an entire piece!

Reviewed on Jan. 30, 2010 by nbeckman

Luxurious taste, very easy to make!

YUM!

Reviewed on Jan. 24, 2010 by daisylives

Great recipe! My brother loves anything mint so I added about 3 teaspoons of the peppermint extract to the cake to make it more of a "minty dessert". It was great! My brother is already requesting it for his b-day in June!

Reviewed on Jan. 17, 2010 by MichelleM

My daughter made this for my dads birthday and my parents took it home, thats how much they liked it!

Reviewed on Jan. 16, 2010 by chrissybr

Absolutely delicious and moist. Everyone raved about the candy cane cream. I did cover it with ganache the second time I made it and thought it was even better. I drizzled melted white chocolate over the top as well.