Philly Fudge Cake

1. 1

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

2. 2

   Stir in the milk until mixture is smooth.

3. 3

   Cool slightly.

4. 4

   Beat egg yolks and sugar for 8 minutes until pale, fold in the 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 and lined 25cm spring form pan, and bake at 180C for 1 hour and 10 minutes or until cake is just firm.

7. 7

   Allow to cool in the oven (with the door slightly a jar) until cool.

8. 8

   Refrigerate and dust with cocoa to serve.

No additional tips available.