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Ponny's Choco ganache cake with almond crumble I wanted to make swiss roll cake but wen the i finished baking the cake. Line a baking sheet with parchment paper. Whisk in the sugar and salt.
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To get started with this recipe, we have to first prepare a few ingredients. You can have ponny's choco ganache cake with almond crumble using 7 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Ponny's Choco ganache cake with almond crumble:
- Make ready self rising flour
- Take castor sugar
- Make ready cocoa
- Get eggs
- Get cream
- Take chopped chocolate
- Make ready roasted almonds crumbled
Ever since I shared this recipe and tutorial for semi-sweet chocolate ganache drip cakes, I've gotten so many questions about making white chocolate ganache drip cakes. I'm so excited to share these tips with you because I know how finicky white chocolate ganache can be if you don't get the ratio and timing just right. Hi Gurit, the ganache will thicken more as it stands. 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.
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
To make the ganache, add the chopped chocolate to a heatproof bowl and set aside. Add the cream and tahini to a small saucepan and heat until just before the boil. Gently stir the ganache from the middle outwards until all the chocolate has completely melted. Home » Easy Chocolate Ganache Cake. This post may contain affiliate links to Amazon and other sides.
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