Chocolate Truffle Cake 1 cup coarsely ground pecans (I use walnuts sometimes) 1 cup graham cracker crumbs 1/4 cup butter (melted) 2 TBS sugar 2 Pkg (8 ounces each) semisweet chocolate 1 cup whipping cream 6 eggs, beaten 3/4 cup sugar 1/3 cup flour to make crust - combine pecans, crumbs, butter and 2 TBS sugar. Press onto bottom of a greased 9 inch spring-form pan - set aside. In a large saucepan, cook and melt chocolate and whipping cream over low heat until all the chocolate melts. In a large mixing bowl, combine eggs, 3/4 cup sugar and flour; beat 10 minutes until thick and lemon colored. Fold chocolate mixture into egg mixture. pour into crust lined pan. Bake at 325F about 45 minutes until puffed around edges and halfway to center (center will be slightly soft) Cool in pan for approximately 30 minutes. Remove sides of pan and cool for approximately 4 hours. Refrigerate.

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