Name: Charleston Truffle Cake
Yield: Yield: 8 or More Small Portions.
Cuisine: United States
Ingredients: 1¼ cups loosely packed confectioners’ sugar; ⅛ teaspoon freshly grated nutmeg; ½ pound butter, at room temperature; 1½ pounds bittersweet chocolate, preferably imported from Belgium; 9 large eggs; ½ pound butter, melted; 1 cup heavy cream; 3 cups finely chopped pecans; 1 cup not-too-firmly packed brown sugar

Preparation info

Yield:
8

Difficulty
Easy

Appears in

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.

Ingredients

The Nut Crust

3 cups finely chopped pecans
1 cup not-too-firmly packed brown sugar
⅛

Method

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.