Philly Fudge Cake

• 250g block PHILADELPHIA Cream Cheese, softened
• 250g dark chocolate melts
• 3/4 cup milk
• 8 eggs, separated
• 250g caster sugar
• 250g ground almonds
• cocoa for dusting

1. Melt the Philly* and chocolate in top of a double saucepan or heat proof bowl over simmering water, stirring occasionally.
2. Stir in the milk until mixture is smooth.
3. Cool slightly.
4. Beat egg yolks and sugar for 8 minutes until pale, fold in the 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 and lined 25cm spring form pan, and bake at 180C for 1 hour and 10 minutes or until cake is just firm.
7. Allow to cool in the oven (with the door slightly a jar) until cool.
8. Refrigerate and dust with cocoa to serve.

philadelphia cream cheese, dark chocolate melts, milk, eggs, caster sugar, ground almonds, cocoa

Taken from www.kraftrecipes.com/recipes/philly-fudge-cake-103202.aspx (may not work)