The Ultimate Chocolate Cake

• 3/4 cup crushed sponge finger biscuits
• 150g butter, softened
• 2/3 cup caster sugar
• 4 eggs, lightly beaten
• 160g block PHILADELPHIA Cream Cheese, softened
• 1 1/4 cups ground almonds
• 300g dark chocolate, melted and cooled
• 2 teaspoons coffee liqueur essence
• Glaze
• 90g block PHILADELPHIA Cream Cheese, extra
• 2/3 cup sugar
• 150g dark chocolate

1. Dust a greased 22cm springform pan with 1 tablespoon of the crushed biscuits.
2. Beat the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then beat in the Philly* until smooth.
4. Fold in the remaining biscuits, almond meal, melted chocolate and essence, then pour into the prepared pan.
5. Bake in a moderate oven 180C for 50-60 minutes or until cooked.
6. Allow to cool for 1 hour before removing from the pan.
7. Make the glaze by combining the extra Philly*, sugar and chocolate in a saucepan.
8. Stir over a low heat until melted and smooth, then bring to the boil and simmer for 2-3 minutes.
9. Pour over the cooled cake and quickly spread.
10. Allow glaze to set, then serve.

finger biscuits, butter, caster sugar, eggs, cream cheese, ground almonds, dark chocolate, coffee, cream cheese, sugar, chocolate

Taken from www.kraftrecipes.com/recipes/the-ultimate-chocolate-cake-103280.aspx (may not work)