CHOCOLATE TRUFFLE CAKE

From my good friend, Loria:


Chocolate Truffle Cake

Pre-heat Oven to 325

1 cup pecans, toasted and coarsely ground
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar
2 8-ounce packages semisweet chocolate, cut up
1 cup whipping cream
6 beaten eggs
3/4 cup sugar
1/3 cup all-purpose flour

Whipped Cream (optional)

1. For crust, combine pecans, cracker crumbs, melted butter, and the 2 tablespoons sugar. Press onto bottom and about 1 1/2 inches up the sides of a greased 9-inch springform pan. Set pan aside.

2. In a large saucepan cook and stir chocolate and whipping 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 degree 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. Coll for 4 hours. If desired, serve with whipped cream. Cover any leftovers and store in the refrigerator.

Makes 16 servings

(Orange-Chocolate Truffle Cake: Prepare as above, except stir 2 teaspoons finely shredded orange peel into the egg mixture after beating.)