Chocolate Pecan Cake

12 ingredients
5 steps

Ingredients

  • Base
  • 1 cup sweet biscuit crumbs
  • 1/3 cup butter, melted
  • Filling
  • 3 x 250g block PHILADELPHIA Cream Cheese, softened
  • 1/2 cup brown sugar
  • 3/4 cup chopped pecan nuts
  • 200g TOBLERONE* Dark Chocolate, melted
  • 2 x 55g eggs, lightly beaten
  • Topping
  • 1/2 cup hazelnuts
  • 60g white chocolate, melted

Directions

  1. 1
    Combine biscuit crumbs and butter, press into the base of a 22cm spring form pan; chill.
  2. 2
    Beat Philly* until smooth, stir in sugar, nuts, Toblerone* and eggs.
  3. 3
    Pour into prepared crumb crust and sprinkle with almonds; bake in oven (160C) for 60 minutes.
  4. 4
    Allow to cool in oven.
  5. 5
    Chill 2 hours.

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