Toblerone Mud Cake

• 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

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.

finger biscuits, butter, caster sugar, coffee, eggs, cream cheese, ground almonds, toblerone, icing sugar, whipped cream

Taken from www.kraftrecipes.com/recipes/toblerone-mud-cake-103455.aspx (may not work)