Raffaello Dessert

Step by step: Raffaello Dessert

• Step1

  Chop 500 grams (18 oz) of white chocolate and place in a bowl.

• Step2

  Bring 750 ml (25 fl oz) of cream (minimum 30 % fat) to simmer. Pour over the chocolate and stir until melted and smooth. Let the ganache cool slightly, cover with plastic wrap and place in the fridge for 5-6 hours.

• Step3

  Make the coconut sponge: Line a 26 cm (10 inch) in diameter cake pan with parchment paper and brush with butter. Place 6 eggs, a pinch of salt and 350 grams (12 oz) of sugar in a bowl. Set over simmering water, and heat to 60 ° C (140 ° F), whisking constantly.

• Step4

  Transfer the egg mixture to the bowl of a stand mixer and whip on high speed until cool, light and fluffy.

• Step5

  Meanwhile, mix together 250 grams of shredded coconut and 100 grams (3.5 oz) of almond flour. You can make the cake with coconut only – use 350 grams (12.5 oz).

• Step6

  Fold the coconut and almond flour into the egg mixture, just until incorporated.

• Step7

  Pour the batter into the cake pan and spread evenly. Bake at 180°C (350°F) for 30 minutes. Remove from the oven and cool for about 10 minutes. Unmold, remove the parchment paper and set aside for 5-6 hours.

• Step8

  Grate the cake using a box grater.

• Step9

  Remove the ganache from the fridge and whip on high speed until stiff. Fold the white chocolate frosting into the cake crumbs, and mix until combined.

• Step10

  Scoop balls using an ice cream scoop, and coat with shredded or desiccated coconut. Arrange on a plate or a tray lined with parchment paper, and refrigerate for at least an hour.

• Step11

  Serve this delicious Raffaello dessert with tea or coffee. You’ll find many gluten-free cakes and desserts on our website, like coconut and chocolate cake, raffaello cake, chocolate hazelnut cake, no bake chocolate cake and other recipes.