Ponny's Choco ganache cake with almond crumble. Ponny's Choco ganache cake with almond crumble I wanted to make swiss roll cake but wen the i finished baking the cake. Cream the butter and sugar in the bowl of an electric mixer fitted with the. The almond sponge isn't so much light and fluffy, but rather a buttery, dense crumb thanks to just using egg yolks (save the whites and make a pavlova for the weekend).
Just classique! (Gluten Free) Crunchy Cookie Mousse Cake. This gourmet log cake is a light, white chocolate mousse centre on a thin chocolate sponge base. This treat is garnished with our very own chocolate chip cookies and dark chocolate ganache. You can have 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
- It’s 65 grams of self rising flour.
- It’s 100 grams of castor sugar.
- It’s 40 grams of cocoa.
- It’s 4 of eggs.
- It’s 600 ml of cream.
- It’s 300 grams of chopped chocolate.
- It’s 150 grams of roasted almonds crumbled.
Line a baking sheet with parchment paper. If you are making truffles, frosting, or cake filling, let the ganache cool to room temperature. Once it's cooled completely it will be easily moldable and spreadable. It depends on how thick you want it to be when putting it between cake layers – if you let it stand a little longer or even wait until the next day, you can spread it on thicker or if you wait until the next day, you can whip it with an electric hand mixer and it will become like a whipped chocolate frosting that is easy to spread.
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.
I had chocolate cake on my brain, and a crumble-topped coffee cake, and I married the two. The cake is an easy, no mixer cake with plenty of smooth, chocolate flavor. It's sweet enough, but not too sweet, and can do double duty for brunch as a coffee cake or enjoy it as a casual after-dinner cake. The best Vanilla Cake I've ever had in my life is my mother's recipe: Vanilla Cake with Choco Almond Ganache. Carrot cake with crushed pineapple, raisins and coconut, cream cheese frosting.. cookie dough pieces, chocolate ganache.