Ponny's Choco ganache cake with almond crumble
Ponny's Choco ganache cake with almond crumble

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, ponny's choco ganache cake with almond crumble. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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To begin with this recipe, we must first prepare a few components. You can cook ponny's choco ganache cake with almond crumble using 7 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Ponny's Choco ganache cake with almond crumble:
  1. Prepare 65 grams self rising flour
  2. Make ready 100 grams castor sugar
  3. Make ready 40 grams cocoa
  4. Take 4 eggs
  5. Prepare 600 ml cream
  6. Prepare 300 grams chopped chocolate
  7. Take 150 grams roasted almonds crumbled
Steps to make Ponny's Choco ganache cake with almond crumble:
  1. Preheat the oven to 210°C
  2. Line the cake tin with baking sheet or if the sheet is not available you can grease it with butter and coat with flour(shake off the excess flour)
  3. Add in a mixing bowl the eggs and sugar. Beat it until it's pale yellow and fluffy
  4. Fold in the flour and cocoa such that the air isn't lost from the beaten egg and sugar
  5. Spoon the mixture into a cake tin and smooth it to the edges. The mixture should be about a inch thick evenly across the tin
  6. Bake for 10 minutes until the mixture springs back
  7. Boil 300ml of cream and add it to 300grams of chopped chocolate. Mix it slowly to make ganache.
  8. This step is optional but i did it in this way. You can keep the ganache in the fridge for 5 to 10 mins until in becomes a thick consistency(think Nutella hazelnut spread)
  9. Whip up the rest of the 300ml cream
  10. Now for the assembly ..divide the cake into two (length wise)
  11. Take one piece of the cake and cover the top of it with half of the whipped cream.
  12. Place the 2nd piece of the cake on top of the creamed piece
  13. Now cover the assembled cake with the rest of the cream.
  14. Place the cake in the freezer for 15 mins
  15. Once the cream has suitably hardened, top the cake up with the ganache
  16. Cover the cake with roasted almond crumble
  17. Freeze it again and serve

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