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Categories:Viewed: 47 - Published at: 9 years ago
Ingredients
- 2 -3 cups crushed graham crackers
- 8 -10 tablespoons melted butter
- 2 12 cups butter, softened (no substitutes)
- 6 tablespoons butter, softened
- 1 13 cups sifted confectioners' sugar
- 4 large eggs
- 1 lb belgium dark semi-sweet chocolate
- 1 cup heavy cream
- 1 teaspoon vanilla
- 14 cup chopped toasted pecans (optional)
Method
- Preheat oven to 350.
- Mix crumbs and melted butter together.
- Press crumb mixture into a 10" springform pan.
- Bake for 10 minutes; set aside.
- Whip the 2 1/2 cups + 6 tablespoons butter (margarine, oleo, or spreads not recommended) and sugar together in a mixer until just incorporated.
- Do not over whip!
- Add eggs and whip again until just incorporated.
- Do not over whip!
- Slowly melt the chocolate with the cream.
- A double boiler works best, but a heavy sauce pan over low heat works as well.
- After the chocolate is melted, immediately add to butter mixture and stir by hand until smooth and the butter is completely melted.
- Add vanilla and pecans (if desired) Stir to incorporate.
- Pour into the springform pan with the prepared crust.
- Chill at least 6 hours or overnight.
- Remove at least 2 hours prior to serving and serve at room temperature.
- May be made 4-5 days ahead, but should be kept refrigerated.
- Store leftovers in the refrigerator.
