Raffaello – Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- Grease a bundt pan or loaf pan well and refrigerate.
- Melt the white chocolate in a double boiler and stir in the butter. Let cool down.
- 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.
- In the meantime, preheat the oven to 180 ° c top / bottom heat.
- Beat the egg yolks with the rest of the sugar until frothy, stir in the chocolate mixture.
- Mix the flour with desiccated coconut and baking powder and stir in together with the coconut milk. Finally lift the egg whites underneath.
- Pour the dough into the prepared form and bake at 180 ° C for about 45-50 minutes.
- Then melt the remaining white chocolate and thin it with the coconut oil.
- Carefully brush very thinly onto the cake and press the desiccated coconut on.
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