Philadelphia Fudge Easter Cake

Philadelphia Fudge Easter Cake
15 Mins
Prep time
85 Mins
Cooking time
Serves 10

What you need

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

How to make it

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