Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, ponny's choco ganache cake with almond crumble. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Ponny's Choco ganache cake with almond crumble is one of the most popular of current viral meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Ponny's Choco ganache cake with almond crumble is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have 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:

Make ready 65 grams self rising flour
Make ready 100 grams castor sugar
Prepare 40 grams cocoa
Prepare 4 eggs
Get 600 ml cream
Prepare 300 grams chopped chocolate
Prepare 150 grams roasted almonds crumbled

Steps to make Ponny's Choco ganache cake with almond crumble:

Preheat the oven to 210°C
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)
Add in a mixing bowl the eggs and sugar. Beat it until it's pale yellow and fluffy
Fold in the flour and cocoa such that the air isn't lost from the beaten egg and sugar
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
Bake for 10 minutes until the mixture springs back
Boil 300ml of cream and add it to 300grams of chopped chocolate. Mix it slowly to make ganache.
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)
Whip up the rest of the 300ml cream
Now for the assembly ..divide the cake into two (length wise)
Take one piece of the cake and cover the top of it with half of the whipped cream.
Place the 2nd piece of the cake on top of the creamed piece
Now cover the assembled cake with the rest of the cream.
Place the cake in the freezer for 15 mins
Once the cream has suitably hardened, top the cake up with the ganache
Cover the cake with roasted almond crumble
Freeze it again and serve

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