Chocolate Truffle Cake

Preheat oven to 325 degrees

Prep: 40 minutes- Bake 45 Minutes- Cool 4 hours

1  Cup pecans, toasted and coursely ground (Or crushed Oreos)
1 Cup graham cracker crumbs
1/4 Cup butter, melted
2 tablespoons sugar
2- 8 oz packages of semisweet chocolate, cut up.
1 Cup whipping cream
6 beaten eggs
3/4 Cup sugar
1/3 Cup flour
Whipped cream (optional)

1. For crust, combine pecans (or oreos), 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 whipping cream over low heat until the chocolate melts. Transfer the mixture into 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 until thick and lemon colored. Fold 1/4 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 degree oven about 45 minutes until 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 whipping cream. Cover any leftovers and store in the refrigerator.

Makes 16 servings.