Ponny's Choco ganache cake with almond crumble. Cool the cake on a wire rack. 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.

These cupcakes are dinner party perfect. They're light and delicate with the flavors of almond and fresh raspberry. I find they are more fun for both adults and children than cake. You can have Ponny's Choco ganache cake with almond crumble using 7 ingredients and 17 steps. Here is how you cook it.

Ingredients of Ponny's Choco ganache cake with almond crumble

Prepare 65 grams of self rising flour.
It's 100 grams of castor sugar.
You need 40 grams of cocoa.
It's 4 of eggs.
Prepare 600 ml of cream.
You need 300 grams of chopped chocolate.
Prepare 150 grams of roasted almonds crumbled.

Thanks for the recipe it's great! Cover entire cake with ganache as well. Add the toasted almonds around the side the cake. With extra whipped cream, pipe swirls with a large star nozzle.

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

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.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. Sprinkle with the toffee bits and almonds. Made with ground almonds and chocolate ganache, this flourless chocolate cake is rich and elegant. Line the pan with a round of parchment paper, then butter the paper. Dust the pan with matzo meal (if making for Passover) or fine bread crumbs so the cake won't stick.