Show Subscription Form




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

Truffle Cake with Candy Cane Cream Recipe

Read Reviews (8)
4.8 8
Publisher Photo
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
TOTAL TIME: Prep: 35 min. Bake: 40 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. Bake: 40 min. + chilling
MAKES: 16 servings

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

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.

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

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.

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

Reviews for Truffle Cake with Candy Cane Cream(8)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 10, 2011

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

MY REVIEW
Reviewed Dec. 30, 2010

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!

MY REVIEW
Reviewed Dec. 26, 2010

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.

MY REVIEW
Reviewed Feb. 25, 2010

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

MY REVIEW
Reviewed Jan. 30, 2010

Luxurious taste, very easy to make!

YUM!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT