Philadelphia Fudge Easter Cake

15 Mins

Prep time

85 Mins

Cooking time

Serves 10

What you need

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.
BEAT egg yolks and sugar for 8 minutes or until thick and pale, then fold in ground almonds and the chocolate mixture.
BEAT the egg whites until stiff peaks form, and gently fold into the mixture. Spoon into a greased 25cm springform pan.
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.

More recipes you will love