Charleston Truffle Cake

Preparation info

  • Difficulty


  • Yield:


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

This is a recipe given to me by friends in Charleston, South Carolina. It is one of the finest and most devastatingly rich desserts I have ever sampled.


The Nut Crust

  • 3 cups finely chopped pecans
  • 1 cup not-too-firmly packed brown sugar
  • teaspoon freshly grated nutmeg
  • ½ pound butter, at room temperature

The Filling

  • pounds bittersweet chocolate, preferably imported from Belgium
  • 9 large eggs
  • ½ pound butter, melted
  • 1 cup heavy cream
  • cups loosely packed confectioners’ sugar


  • The pecans may be chopped in the food processor but not too fine. Blend them in a mixing bowl with the brown sugar, nutmeg, and butter. Press the mixture as evenly as possible over the bottom and up the sides of a 9-inch springform pan. It should have the shape of a tall pie shell. Chill.
  • For the filling, put the chocolate in a saucepan and set it in a slightly larger pan containing simmering water.
  • Put the eggs into the bowl of an electric mixer and start beating. Scrape the chocolate into the eggs while beating. Add the melted butter, cream, and confectioners’ sugar. Continue beating on medium speed for 3 minutes. Pour the filling into the crust and chill.
  • Unmold and cut into wedges. Serve, if desired, with sweetened whipped cream on the side.