Sacher torte

• Base
• 1 cup plain chocolate biscuit crumbs
• 2 tablespoons chopped walnuts
• 2 tablespoons butter, melted
• Filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 1/3 cup cream
• 1/3 cup cocoa, sifted
• 1/3 cup ground hazelnuts
• 100g TOBLERONE* Milk Chocolate, melted
• 2 tablespoons cornflour
• 3 x 55g eggs, lightly beaten
• Topping
• 60g butter, softened
• 180g dark cooking chocolate, melted

1. Combine biscuit crumbs, walnuts and butter.
2. Press into the base of a 22cm spring form pan; chill.
3. Beat Philly* until smooth, add caster sugar, cream, cocoa, ground hazelnuts, Toblerone*, cornflour and eggs; beat well.
4. Pour into prepared crumb crust and bake in oven (140C) for 60 minutes.
5. Allow to cool in oven.
6. Chill for 2 hours.
7. Mix butter until creamy; add melted chocolate to form a frosting.
8. Spread over cake.

base, chocolate biscuit crumbs, walnuts, butter, filling, caster sugar, cream, cocoa, ground hazelnuts, toblerone, cornflour, eggs, topping, butter, chocolate

Taken from www.kraftrecipes.com/recipes/sacher-torte-103065.aspx (may not work)