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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Truffle Cake With Candy Cane Cream Recipe

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This recipe for Truffle Cake With Candy Cane Cream is from Corinth United Methodist Church Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup graham cracker crumbs
1 cup chopped pecans, toasted and coarsely ground
2 tbsp. plus 3/4 cup sugar, divided
1/4 cup butter, melted
16 oz. semisweet chocolate, coarsely chopped
1 cup heavy whipped cream
6 eggs
1/3 cup all purpose flour

Cream:
1 cup heavy whipped cream
2 tbsp. sugar
4 candy canes, finely ground
1/4 to 1/2 tsp. peppermint extract, optional
Directions:
Directions:
Combine the cracker crumbs, pecans, 2 tbsp. sugar and butter; press onto the bottom and 1 1/2 inch up the sides of a greased 9 inch 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 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 325º 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 one 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.

 

 

 

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