Chocolate Truffle Cake

1 cup pecans, (toasted for 10-15 mins) and coarsely ground (blender will do)
1 cup chocolate cookie or chocolate graham cracker crumbs
¼ cup butter, melted
2 Tbs sugar
16 oz. semisweet chocolate chips
1 cup whipping cream
6 beaten eggs
¾ cup sugar
1/3 cup flour

1. For crust, combine ground pecans, cookie/cracker crumbs, melted butter, and 2 T. sugar. Press into bottom and about 1 1/2 inches up the sides of a greased 9 in. springform pan. Set aside.

2. In medium saucepan, cook and stir chocolate chips and whipping cream over low heat until the chocolate melts. Remove from heat. Set aside.

3. In large mixing bowl, combine eggs, 3/4 cup sugar, and flour. Beat 10 minutes or until thick and lemon colored. Fold 1/4 of the egg mixture into the chocolate mixture. Fold the chocolate mixture back into the remaining egg mixture. Pour into the crust-lined pan.

4. Bake cake in 325 degree oven for about 45 minutes or until it is puffed around the edges and halfway to the center. The center will be slightly soft. Cool pan on a wire rack for 20 minutes. Remove sides of pan and cool for 4 hours. Store in refrigerator.

Karren Mitchell