Decadent Chocolate Mud Cake

• 400g TOBLERONE* Dark Chocolate, chopped
• 250g butter, cubed
• 3/4 cup water
• 3/4 cup firmly packed brown sugar
• 2 tablespoons instant coffee
• 1 cup plain flour
• 1/4 cup self-raising flour
• 2 eggs, lightly beaten
• 1/2 cup coffee-flavoured liqueur (e.g. kahlua), or subsitute with 1/2 cup brewed coffee
• Chocolate Ganache
• 100g TOBLERONE* Dark Chocolate, extra, chopped
• 1/3 cup cream

1. Combine the Toblerone*, butter, water, sugar and coffee and heat, without boiling, until the chocolate has melted and mixture is smooth.
2. Sift flours into a bowl and stir in warm chocolate mixture, eggs and liqueur.
3. Pour mixture into a greased and lined deep 20cm cake tin and bake at 150C 1 hour 10 minutes or until cooked through.
4. Allow to cool in tin.
5. Combine extra Toblerone* and cream over low heat until combined.
6. Stand for 2 minutes, then pour generously over the cake.
7. Serve.

toblerone, butter, water, brown sugar, instant coffee, flour, flour, eggs, coffee, chocolate ganache, toblerone, cream

Taken from www.kraftrecipes.com/recipes/decadent-chocolate-mud-cake-106538.aspx (may not work)