Philadelphia Fudge Easter Cake

1. 1

   Melt the Philly* and chocolate in the top of a double saucepan or heat proof bowl over simmering water, stirring occasionally.

2. 2

   Stir in milk until mixture is smooth.

3. 3

   Cool slightly.

4. 4

   Beat egg yolks and sugar for 8 minutes or until thick and pale, then fold in ground almonds and the chocolate mixture.

5. 5

   Beat the egg whites until stiff peaks form, and gently fold into the mixture.

6. 6

   Spoon into a greased 25cm springform pan, and bake at 180C for 1 hour and 10 minutes or until cake is firm to the touch.

7. 7

   Allow to cool in the oven (with door slightly ajar) for 1 hour, then refrigerate until cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.