I made this cake as a special treat for my sister-in-law who loves chocolate. She gave it 2 thumbs up!
Ingredients:
1 cup toasted pecans, coarsely ground
1 cup graham cracker crumbs
1/4 cup margarine or butter, melted
2 tbsp. sugar
2 8-ounce packages (16 squares) semisweet chocolate, cut up
1 cup whipping cream
6 beaten eggs
3/4 cup sugar
1/3 cup all-purpose flour
Directions:
For crust, combine ground nuts, cracker crumbs, butter, and the 2 tbsp sugar. Press onto bottom and about 1 1/2 inches up sides of a greased 9-inch springform pan. Set aside. I used a pre-made graham cracker crust and it worked fine.
Cook and stir chocolate and cream over low heat until chocolate melts. Transfer to a large bowl.
Combine eggs, the 3/4 cup sugar, and flour; beat 10 minutes or until thick and lemon colored. Fold one-fourth of the egg mixture into the chocolate mixture, then fold chocolate mixture into remaining egg mixture. Pour into crust-lined pan.
Bake in 325* oven 55 minutes or until puffed around edge and half way to center (center will be slightly soft). Cool 20 minutes. Remove sides of pan. Cool for 4 hours. Serve with whipped cream if desired. Chill leftovers.
Servings: 16 (This is a very rich cake, you will want to cut slim slices.)
If you like chocolate, this is the cake for you. It is so rich it is decadent. I chose to make whipped cream for on top, though cool whip would have worked fine. I also used a potato peeler to peel thin strands of chocolate off of a Hershey's chocolate bar for a nice garnish.
Whipped Cream:
1 cup whipping cream
2 tbsp sugar
1/2 tsp vanilla
In a chilled bowl combine whipping cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Makes 2 cups (8 servings).
Better Homes and Gardens New Cook Book
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