Chocolate Truffle Cake

This cake is oh-so-rich, oh-so-chocolatey, and oh-so-good. With a lot of eggs, chocolate, and cream, it comes out to a truffle-like consistency, paired with a delicious pecan-graham cracker crust. Don't eat too much at once!

Ingredients:

- 1 cup graham cracker crumbs
- 1 cup chopped pecans, toasted if desired, and coarsely ground
- 2 tablespoons sugar
- 1/4 cup butter, melted

- 16 oz semisweet chocolate, coarsely chopped (about 2 1/2 cups chocolate chips)
- 1 cup heavy whipping cream (or half-and-half)
- 6 eggs
- 1/3 cup flour
- 3/4 cup sugar

Directions:

Preheat oven to 325 degrees. Grease the bottom and sides of a 9-inch springform pan.

Combine the cracker crumbs, pecans, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inches up the sides of the prepared pan. Place the pan on a cookie sheet.

In a saucepan, melt the chocolate with the cream over low heat until smooth. Cool 5-10 minutes.

In a large bowl, beat together the eggs, flour, and 3/4 cup sugar on high speed, until thickened (at least 5 minutes). Gradually beat in the chocolate mixture.

Pour the batter into the prepared crust. Bake for 45 minutes or until center is almost cet. (The center will not set completely, and if you keep baking it, the edges will be over-cooked.)

Cool on a wire rack for 10 minutes, then loosen the cake by running a knife around the edge of the pan.

Cool for 1 hour longer, then refrigerate for at least 6 hours.

Serve cold, with whipped cream if desired.