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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, ponny's choco ganache cake with almond crumble. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Ponny's Choco ganache cake with almond crumble is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Ponny's Choco ganache cake with almond crumble is something which I have loved my whole life.

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

The ingredients needed to make Ponny's Choco ganache cake with almond crumble:
  1. Take self rising flour
  2. Get castor sugar
  3. Make ready cocoa
  4. Get eggs
  5. Prepare cream
  6. Get chopped chocolate
  7. Make ready roasted almonds crumbled
Instructions 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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