| Cook Time | 1 hour |
| Servings | serves |
Ingredients
- 1 1/4 cups Ground Almonds
- 150 grams Butter softened
- 2 teaspoons Coffee Liqueur Essence
- 160 grams Cream Cheese softened
- 2/3 cup Caster Sugar
- 3/4 cup Sponge Finger Biscuits crushed
- 300 grams Dark Chocolate melted
- 4 Eggs lightly beaten
Ingredients
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Instructions
- Grease a 22 cm spring-form 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 cream cheese and beat until smooth.
- Fold through the remaining biscuits, almonds and melted chocolate and pour into the prepared pan. Bake at 180ºC 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.
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