FOR THE CRUST:
1 cup graham wafer crumbs
1 cup toasted pecans, ground
2 tbsp. sugar
1/3 cup butter, melted

Combine the nuts, crumbs and sugar. Stir in melted butter and press into bottom and 1 1/2 inches up sides of a 10" springform pan.
 

FOR THE MOUSSE:
16 squares BAKERS semi-sweet chocolate, broken up
1 cup whipping cream
6 eggs
2/3 cup sugar
1/3 cup flour

Melt the chocolate and whipping cream in microwave on high for 3 minutes, stirring until smooth. Let cool slightly. Beat the eggs until frothy and gradually add sugar and flour using electric mixer on high until thick and yellowy colour. Fold chocolate into egg mixture. Pour into crust. bake 45-50 minutes at 325*. Let cool about 20 minutes. Remove sides of pan and continue to cool covered about 4 hours. Serve at room temp.
 
 
 

BACK