This cake is to DIE for!!
Great substitution: Oreo cookies for the graham crackers!
Amazing Almost-Flourless Chocolate Cake
1 cup Pecan, Toasted And Coarsely Ground
1 cup Graham Cracker Crumbs
1/4 cup melted butter
2 tablespoon White Sugar
16 ounce semisweet chocolate chips
1 cup Whipping Cream
6 Eggs, Beaten
3/4 cup White Sugar
1/3 cup all-purpose flour
For crust- Combine pecans, cracker crumbs,melted butter, and the sugar. Press into bottom and about 1 1/2 inches up sides of greased 9-in spring form pan. In large saucepan cook and stir chocolate and whipping cream over low heat until the chocolate melts. Transfer mixture to medium mixing bowl and set aside. In large mixing bowl combine eggs, the 3/4 cup sugar, and the flour; beat 10 minutes or till 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. Bake cake in 325 degree 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. Cover any leftovers and store in refrigerator. Makes 16 servings.