I posted this recipe waaaay back in 2008, and used the Kraft photo instead of my own. I have not made it in many years and it was high time to make this again. After having it again I wondered why I waited so long! Our dinner guest enjoyed it so much that even though it is a rich dessert, people asked for seconds.
I am sorry for the blurry picture but before I had a chance to retake pictures the cake was devoured in no time flat. The recipe originally comes from Kraft, but I revised it and included the changes I made.
Prep time:20 minutes Chilling time:8 hours or overnight
- 1 1/4 cup chocolate wafer crumbs
- 1/4 cup melted butter
- 2 packages (250g each) cream cheese softened
- 1 cup smooth peanut butter
- 1 cup sugar
- 3 bars (100g each) Toblerone Chocolate, chopped (I used 4 bars and divided the extra bar between the filling and the topping)
- 1/2 cup, whipping cream equals about 1 cup whipped cream. Make a bit of extra if you want to decorate the top. (original recipe calls for a frozen whipped topping, but I prefer the real thing)
- 1/4 cream for the ganache (original recipe said to use a 1/2 cup of melted coolwhip.
- Combine chocolate crumbs and melted butter.
- Press onto bottom of a 9 inch (23 cm) springform pan.
- Chill. Beat cream cheese, peanut butter and sugar on medium speed of electric mixer until very smooth.
- Stir in chocolate one bar of the chocolate chopped into bite size pieces.
- Fold whipped cream into cream cheese mixture.
- Spoon into springform pan. Chill 8 hours.
- 1/4 cup whipping cream
- 1 bar (100 g) Toblerone Chocolate (milk or dark), chopped
- Using a double boiler, bring cream to a simmer over low heat, remove.
- Add chopped chocolate and stir until melted and smooth. Cool.
- Pour over cake and place in refrigerator, or pour over each slice as it is served.
- Decorate with remaining whipped cream and chocolate bar.
Serves 8 - 12