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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
  • 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 large 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.
Nutrition Facts
1 slice: 442 calories, 30g fat (15g saturated fat), 128mg cholesterol, 91mg sodium, 41g carbohydrate (32g sugars, 3g fiber), 6g protein.
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