Recipe of Award-winning Ponny's Choco ganache cake with almond crumble

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Before you jump to Ponny's Choco ganache cake with almond crumble recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Spend less Money In The Kitchen.

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The kitchen on its own provides you with many small ways by which energy and money can be saved. Eco-friendly living is not really that hard. A lot of it really is merely making use of common sense.

We hope you got benefit from reading it, now let's go back to ponny's choco ganache cake with almond crumble recipe. To cook ponny's choco ganache cake with almond crumble you only need 7 ingredients and 17 steps. Here is how you do that.

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

1. Use 65 grams of self rising flour.
2. Provide 100 grams of castor sugar.
3. Provide 40 grams of cocoa.
4. You need 4 of eggs.
5. Provide 600 ml of cream.
6. Get 300 grams of chopped chocolate.
7. Get 150 grams of 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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