Truffle Cake With Candy Cane Cream

• 1 cup graham cracker crumbs
• 1 cup chopped pecans, toasted and coarsely ground
• 2 tablespoons plus 3/4 cup sugar, divided
• 1/4 cup butter, melted
• 16 ounces semisweet chocolate, coarsely chopped
• 1 cup heavy whipping cream
• 6 large eggs
• 1/3 cup all-purpose flour
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 4 candy canes, finely ground
• 1/4 to 1/2 teaspoon peppermint extract, optional

1. Combine the cracker crumbs, pecans, 2 tablespoons sugar and butter; press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a
2. .
3. In a large saucepan, cook chocolate and cream over low heat until chocolate is melted. Cool. In a large bowl, beat the eggs, flour and remaining sugar on high speed until thick and lemon-colored, about 5 minutes. Gradually beat in chocolate mixture.
4. Pour batter into prepared crust. Bake at 325u0b0 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 1 hour longer. Refrigerate for 4 hours or overnight.
5. Beat cream and sugar until stiff peaks form; fold in ground candy and extract if desired. Serve with cake.

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

Taken from www.tasteofhome.com/recipes/truffle-cake-with-candy-cane-cream/ (may not work)