Raffaello – Cake

Summary

Ingredients

For the dough:

• 150 g chocolate, white
• 150 g butter, (half fat possible)
• 3 egg (s), separated, salt
• 150 grams sugar
• 150 grams flour
• 150 g desiccated coconut
• 0.5 ½ pack baking powder
• 150 ml coconut milk

For the glaze:

• 50 g chocolate, white
• 2 teaspoons coconut oil
• Desiccated coconut

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Instructions

1. Grease a bundt pan or loaf pan well and refrigerate.
2. Melt the white chocolate in a double boiler and stir in the butter. Let cool down.
3. In the meantime, beat the egg whites with a little salt until stiff, then pour in 50 g of sugar and beat firmly again. Refrigerate.
4. In the meantime, preheat the oven to 180 ° c top / bottom heat.
5. Beat the egg yolks with the rest of the sugar until frothy, stir in the chocolate mixture.
6. Mix the flour with desiccated coconut and baking powder and stir in together with the coconut milk. Finally lift the egg whites underneath.
7. Pour the dough into the prepared form and bake at 180 ° C for about 45-50 minutes.
8. Then melt the remaining white chocolate and thin it with the coconut oil.
9. Carefully brush very thinly onto the cake and press the desiccated coconut on.