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https://www.philly.com.au/recipe/toblerone-mud-cake/
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TOBLERONE Mud Cake
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TOBLERONE Mud Cake
20 Mins
Prep time
80 Mins
Cooking time
Serves
8
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What you need
3/4 cup crushed sponge finger biscuits
150g butter, softened
2/3 cup caster sugar
2 teaspoons coffee liqueur essence
4 eggs, lightly beaten
160g block PHILADELPHIA Cream Cheese, softened
1 1/4 cups ground almonds
300g TOBLERONE Dark Chocolate, melted
icing sugar, to dust
double or whipped cream, to serve
How to make it
GREASE a 22cm springform pan and dust with 1 tablespoon of the crushed biscuits. Beat the butter and sugar until light and fluffy, add the coffee essence and eggs one at a time, beating well between each addition. Add the PHILLY and beat until smooth.
FOLD through the remaining biscuits, almonds and melted chocolate and pour into the prepared pan. Bake at 180ÂșC for 50-60 minutes or until cooked. Allow to cool for 1 hour before removing from the pan.
SERVE dusted with icing sugar and a dollop of cream.
Recipe or Meal Type
Desserts |
Entertaining
Cuisines
Baking |
Creamy
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