Chocolate-Truffle Dessert Cake

Calling all choco-holics this one is for you!  This dessert is so decadent,  the crispy outer layer of cake gives in to the soft chocolate goodness inside.  Then comes the crunchy graham cracker crust that finishes this chocolate overload  perfectly. I made white chocolate curls for the top of the cake.  It is like sinking your teeth into a chocolate truffle.  This will truly satisfy any chocolate craving you may have.

Ingredients

• 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

Directions

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 325°oven 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. I liked white chocolate curls on mine. Cover any leftovers if any  and store in refrigerator.