Philadelphia Fudge Easter Cake

• 250g block PHILADELPHIA Cream Cheese, softened
• 250g dark chocolate
• 3/4 cup milk
• 8 x 55g eggs, separated
• 250g caster sugar
• 250g ground almonds

1. Melt the Philly* and chocolate in the top of a double saucepan or heat proof bowl over simmering water, stirring occasionally.
2. Stir in milk until mixture is smooth.
3. Cool slightly.
4. Beat egg yolks and sugar for 8 minutes or until thick and pale, then fold in ground almonds and the chocolate mixture.
5. Beat the egg whites until stiff peaks form, and gently fold into the mixture.
6. Spoon into a greased 25cm springform pan, and bake at 180C for 1 hour and 10 minutes or until cake is firm to the touch.
7. Allow to cool in the oven (with door slightly ajar) for 1 hour, then refrigerate until cold.

philadelphia cream cheese, chocolate, milk, eggs, caster sugar, ground almonds

Taken from www.kraftrecipes.com/recipes/philadelphia-fudge-easter-cake-103040.aspx (may not work)