DISSOLVE the sugar and coffee in boiling water in a large bowl. Add the Marsala and cool
Filling
Ingredients
500g PHILADELPHIA Block Cream Cheese, softened
1/3 cup caster sugar, extra
1 teaspoon vanilla
1 cup thickened cream
300g sponge finger biscuits
Method
BEAT the PHILLY, sugar and vanilla with an electric mixer until smooth. Add the cream and beat to combine
DIP one third of the biscuits in the coffee syrup so they are softened but not soggy. Arrange, side by side, in the base of a paper lined 23cm x 11cm x 7cm loaf pan.
Spoon over one quarter of the PHILLY mixture. Repeat the layers twice. Cover and refrigerate, along with the remaining quarter of PHILLY mixture overnight
Mocha Sauce
Ingredients
125g CADBURY Dark Chocolate Melts
60g unsalted butter
1/4 cup thickened cream, extra
1 tablespoon instant coffee, extra
2 tablespoons Marsala, extra
100g CADBURY Milk Baking Chocolate, grated
Method
COMBINE the dark chocolate, butter, extra cream, extra coffee and Marsala in a saucepan and stir over low heat until the chocolate and butter have melted
TURN the gateau out of the pan and spread the sides with reserved PHILLY mixture. Cover in grated chocolate then chill until firm.
Place slices on serving plates with a drizzle of Mocha Sauce.
