This recipe is perfect to make for February 14th. It uses up leftover candy canes from Christmas while following the red and white color scheme for Valentine’s Day. (Not to mention it’s delicious!)

1 cup graham cracker crumbs
1 cup chopped pecans, toasted and coarsely ground
2 tbsp plus 3/4 cup sugar, divided
1/4 cup butter, melted
16oz semi-sweet chocolate, coarsely chopped
1 cup heavy whipping cream
6 eggs
1/3 cup all-purpose flour

1 cup heavy whipping cream
2 tbsp sugar
4 candy canes, finely ground
1/4 to 1/2 tsp peppermint extract, optional

Combine the cracker crumbs, pecans, 2 tbsp sugar and butter; press onto the bottom and one and a half inch up the sides of a greased 9 inch spring foam pan. Place pan on a baking sheet.

In a large saucepan, cook chocolate and cream over low heat until chocolate is melted. Cool. In large bowl, beat eggs, flour and remaining sugar on high speed until thick and lemon-colored, about 5 minutes. Gradually beat in chocolate mixture.

Pour batter into prepared crust. Bake at 325 for 40-45 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight.

Beat cream and sugar until stiff peaks form; fold in ground candy and extract. Serve with cake.