Toblerone Mud Cake

Name: Toblerone Mud Cake
Ingredients: 3/4 cup crushed sponge finger biscuits; 150g butter, softened; 2/3 cup caster sugar; 2 teaspoons coffee liqueur essence; 4 eggs, lightly beaten; 160g block PHILADELPHIA Cream Cheese, softened; 1 1/4 cups ground almonds; 300g TOBLERONE* Dark Chocolate, melted; icing sugar, to dust; double or whipped cream, to serve

10 ingredients

7 steps

Ingredients

3/4 cup crushed sponge finger biscuits
150g butter, softened
2/3 cup caster sugar
2 teaspoons coffee liqueur essence
4 eggs, lightly beaten
160g block PHILADELPHIA Cream Cheese, softened
1 1/4 cups ground almonds
300g TOBLERONE* Dark Chocolate, melted
icing sugar, to dust
double or whipped cream, to serve

Directions

1

Grease a 22cm springform pan and dust with 1 tablespoon of the crushed biscuits.
2

Beat the butter and sugar until light and fluffy, add the coffee essence and eggs one at a time, beating well between each addition.
3

Add the Philly* and beat until smooth.
4

Fold through the remaining biscuits, almonds and melted chocolate and pour into the prepared pan.
5

Bake at 180 degrees C for 50-60 minutes or until cooked.
6

Allow to cool for 1 hour before removing from the pan.
7

Serve dusted with icing sugar and a dollop of cream.