Simple Way to Make Super Quick Homemade Ponny's Choco ganache cake with almond crumble

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, ponny's choco ganache cake with almond crumble. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we have to 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 can achieve it.

The ingredients needed to make Ponny's Choco ganache cake with almond crumble:

1. Take 65 grams self rising flour
2. Get 100 grams castor sugar
3. Make ready 40 grams cocoa
4. Make ready 4 eggs
5. Take 600 ml cream
6. Take 300 grams chopped chocolate
7. Get 150 grams 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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