Step 1

Combine the PHILLY, chocolate, butter, sugars, coffee and Marsala in a bowl over simmering water. Stir over a medium heat until the chocolate and butter have melted. Remove from heat and cool.

Step 2

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.

Step 3

Bake in a moderately slow oven 160C for 1 hour or until cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool.

Step 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.

Step 5

Spread the ganache over the cake and decorate with chocolate curls.