Recipe: Yummy Ponny's Choco ganache cake with almond crumble

Ponny's Choco ganache cake with almond crumble. Made with ground almonds and chocolate ganache, this flourless chocolate cake is rich and elegant. Almond Cake with Raspberries and Chocolate Ganache by Chef Leslie Mackie, Macrina Bakery & Café, Seattle WA. I feel like chocolate ganache sounds like a difficult or fancy thing to make.

They're light and delicate with the flavors of almond and fresh raspberry. Thanks for the recipe it's great! Cover entire cake with ganache as well. You can cook Ponny's Choco ganache cake with almond crumble using 7 ingredients and 17 steps. Here is how you cook that.

Ingredients of Ponny's Choco ganache cake with almond crumble

1. 🢂 65 grams of self rising flour.
2. 🢂 100 grams of castor sugar.
3. 🢂 40 grams of cocoa.
4. 🢂 4 of eggs.
5. 🢂 600 ml of cream.
6. 🢂 300 grams of chopped chocolate.
7. 🢂 150 grams of roasted almonds crumbled.

Add the toasted almonds around the side the cake. With extra whipped cream, pipe swirls with a large star nozzle. The following recipe was created and written by the accredited contestant of The Great South African Bake Off. Cool the cake on a wire rack.

step by step 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.

Ganache: Heat the cream on the stove until just under a boil. Stir until the chocolate is all melted and thouroughly combined into the cream. View top rated Almond paste ganache recipes with ratings and reviews. Age Of Lincoln Almond Streusel Bundt Cake With Coffee Gla I tried hand crumbling and there were some chunks of almond paste (not a bad thing though). Also I used chocolate ganache instead of melted chocolate.