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
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Achievable elevated desserts — laminated doughs, cakes, custards
Specialized forks for dipping truffles and enrobing bonbons
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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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. 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. 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. 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. Cover any leftovers and store in refrigerator. Orange-Chocolate Truffle Cake: Prepare as above, except stir 2 teaspoons finely shredded orange peel into the egg mixture after beating.