Nearing the end, it's cake #10

OK, so here goes cake 10, the Truffle Cake with Candy Cane Cream submitted by Crisi Kirkham from West Jordan, Utah. Again, this was in the 12 top cakes in Taste of Home. I gave this cake as a gift to Rebecca Horne, whom I visit teach. She said that she and her husband really liked it and ate it in two days between them.

Here's the recipe.

Prep: 35 Min Bake: 40 Min Yield: 16 Servings

1 cup graham cracker crumbs
1 cup chopped pecans, toasted and corsely ground
2 Tbsp. plus 3/4 cup sugar divided
1/4 cup butter, melted
16 oz. semisweet chocolate, coarsely chopped
1 cup heavy whipping cream
6 eggs
1/3 cup all-purpose flour

Cream:
1 cup heavy whipping cream
2 Tbsp. sugar
4 candy canes, finely ground
1/4 to 1/2 tsp. peppermint extract, optional

Combine the cracker crumbs, pecans, 2 Tbsp. sugar and butter; press onto the bottom and 1-1/2 in up side of a greased 9" 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 until thick and lemon-colored, about 5 minutes. Gradually beat in the chocolate mixture.
Pour the batter into the prepared crust. Bake at 325 degrees for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen; cool 1 hour. 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.

This cake looked great. I improvised by adding shavings of Ghirardelli's peppermint bark to the top. I really wish I got to try this. I think I may have to make this one next Christmas for me.