Ingredients:

250 g Philadelphia Original Spreadable Cream Cheese

200 g Cadbury Dark Baking Chocolate, broken into pieces

175 g butter, chopped

1/3 cup caster sugar

¼ cup brown sugar

2 teaspoons instant coffee

2 tablespoons Marsala

3 eggs, lightly beaten

1 cup plain flour

½ cup SR flour

½ cup Cadbury Bournville Cocoa

125 g Cadbury Dark Baking Chocolate, extra, broken into pieces

¼ cup pure cream

Cadbury White Baking Chocolate, peeled into curls, for decoration

Directions:

1. Combine the Philadelphia, chocolate, butter, sugars, coffee and Marsala in a bowl over simmering water.

2. Stir over a medium heat until the chocolate and butter have melted. Remove from heat and cool. Beat the eggs into the chocolate mixture. Fold in the sifted flours and cocoa. Pour mixture into a greased and paper lined 22cm springform pan.

3. Bake in a moderately slow oven 325 degrees F / 163 degrees C / Gas 3 Warm, for 1 hour or until cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool.

4. Combine the extra chocolate and cream in a saucepan and stir over low heat until chocolate has melted. Transfer to a bowl and cool until firm enough to spread. Spread the ganache over the cake and decorate with chocolate curls.

5. Chocolate curls. Allow a block of Cadbury Dark Baking Chocolate, Milk or White chocolate to soften in a warm room and use a vegetable peeler to shave off curls.

Bon Appetit!