Chocolate Truffle Cake

• 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

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 325u0b0oven 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.

pecans, graham cracker crumbs, butter, sugar, chocolate, whipping cream, eggs, sugar, flour

Taken from www.food.com/recipe/chocolate-truffle-cake-407326 (may not work)