Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

It is just - HEAVENLY! You might end up making 2 and freezing one just for the weekend.

Ingredients Nutrition

  • 2 cups digestive biscuits, crushed
  • 1 cup toasted ground almonds
  • 12 cup butter, melted
  • 12 cup sugar
  • 50 g milk chocolate chips or 50 g grated chocolate
  • 12 cup milk
  • 1 packet gelatin
  • 500 g softened cream cheese
  • 12 cup sour cream
  • 12 teaspoon almond essence
  • 1 cup whipped cream

Directions

  1. In a large bowl, combine the first 4 ingredients.
  2. Mix well.
  3. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides.
  4. Leave on one side.
  5. Melt over hot (not boiling) water, milk chocolate chips.
  6. Stir until smooth and then set aside.
  7. Pour milk into a small saucepan and sprinkle the gelatine on top.
  8. Set aside for a minute.
  9. In a large bowl, combine cream cheese, sour cream and melted chocolate chips.
  10. Beat until fluffy.
  11. Beat in gelatine mixture and almond essence.
  12. Fold in the whipped cream.
  13. Pour into prepared pan and chill until firm for about 3 hours.
  14. Run knife around the edge of the cake to separate from pan, remove base carefully.
  15. Garnish with whipped cream or chocolate shavings, if desired.

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