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Truffle Cake with Candy Cane Cream

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

16 ServingsPrep: 35 min. Bake: 40 min. + chilling

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.

2 of 2

Truffle Cake with Candy Cane Cream (continued)

Directions (continued)

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: 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.