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What you need
1 cup plain chocolate biscuit crumbs
2 tablespoons chopped walnuts
2 tablespoons butter, melted
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
60g butter, softened
180g dark cooking chocolate, melted
How to make it
COMBINE biscuit crumbs, walnuts and butter. Press into the base of a 22cm spring form pan; chill.
BEAT PHILLY until smooth, add caster sugar, cream, cocoa, ground hazelnuts, TOBLERONE, cornflour and eggs; beat well.
POUR into prepared crumb crust and bake in oven (140°C) for 60 minutes. Allow to cool in oven. Chill for 2 hours.
MIX butter until creamy; add melted chocolate to form a frosting. Spread over cake.
Recipe or Meal Type
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