The Ultimate Chocolate Cake

The Ultimate Chocolate Cake
20 Mins
Prep time
80 Mins
Cooking time
Serves 12

What you need

  • 3/4 cup crushed sponge finger biscuits
  • 150g butter, softened
  • 2/3 cup caster sugar
  • 4 eggs, lightly beaten
  • 160g block PHILADELPHIA Cream Cheese, softened
  • 1 1/4 cups ground almonds
  • 300g dark chocolate, melted and cooled
  • 2 teaspoons coffee liqueur essence
  • 90g block PHILADELPHIA Cream Cheese, extra
  • 2/3 cup sugar
  • 150g dark chocolate

How to make it

  • DUST a greased 22cm springform pan with 1 tablespoon of the crushed biscuits. Beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the PHILLY until smooth.
  • FOLD in the remaining biscuits, almond meal, melted chocolate and essence, then pour into the prepared pan. Bake in a moderate oven 180°C for 50-60 minutes or until cooked. Allow to cool for 1 hour before removing from the pan.
  • MAKE the glaze by combining the extra PHILLY, sugar and chocolate in a saucepan. Stir over a low heat until melted and smooth, then bring to the boil and simmer for 2-3 minutes. Pour over the cooled cake and quickly spread. Allow glaze to set, then serve.