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Sunday, April 26, 2015

Chocolate Truffle Cake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

  • 1 cup pecans, toasted and coarsely ground
  • 1 cup graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 16 ounces semisweet chocolate, chopped
  • 1 cup whipping cream
  • 6 eggs, beaten
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour

Recipe

  • 1 for crust, combine pecans, cracker crumbs, melted butter, and 2 tablespoons sugar. press onto bottom and about 1 1/2 inches up the sides of a greased 9-inch spring-form pan. set pan aside.
  • 2 in a large saucepan cook and stir chocolate and shipping cream over low heat till the chocolate melts. transfer the mixture to a medium mixing bowl. set aside.
  • 3 in a large mixing bowl combine eggs, the 3/4 cup sugar, and flour; beat 10 minutes or till thick and lemon colored. fold one-fourth of the egg mixture into the chocolate mixture; fold chocolate mixture into remaining egg mixture. pour into crust-lined pan.
  • 4 bake cake in a 325°oven about 45 minutes or till puffed around edge and halfway to center (the center will be slightly soft). cool in pan on a wire rack for 20 minutes. remove sides of pan. cool for 4 hours. if desired, serve with whipped cream. cover any leftovers and store in refrigerator.
  • 5 orange-chocolate truffle cake: prepare as above, except stir 2 teaspoons finely shredded orange peel into the egg mixture after beating.

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