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Ingredients
- 1/3 cup chopped almonds, toasted
- 2 packages cream cheese, softened
- 1 cup sugar
- 6 squares semi-sweet chocolate, melted and cooled
- 1/4 cup cold water
- 1 envelope unflavoured gelatin (7 grams)
- 1 cup whipping cream, whipped
Preparation
Step 1
Grease 8 1/2" springform pan. Sprinkle evenly with almonds.
Beat cream cheese on lowest speed of electric mixer until smooth. Blend in sugar and chocolate and mix well.
Sprinkle gelatin on top of cold water in saucepan. Let stand 5 minutes to soften. Stir mixture over low heat until gelatin is dissolved. Blend warm gelatin into cream cheese mixture.
Fold cheese mixture into whipped cream. Pour into pan. Chill at least 3 hours.
Drizzle with melted chocolate and press additional almonds onto side of cake if desired.
Note: Leftover cake may be frozen.
(Mom)