Raffaello cake

Ingredients for 1 servings:

• 4 eggs
• 100 g sugar
• 100 g flour
• ½ tsp baking powder
• 100 g desiccated coconut
• 2 packs of cream stiffener
• 3 cups of cream
• 2 bars of chocolate

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

For the base, beat the egg yolks and sugar until very foamy. Mix the flour with the baking powder, sift over the egg yolk mixture and stir in. Beat the egg whites until stiff and carefully fold in. Bake in a preheated oven at 200°C (top/bottom heat) for approx. 10-15 minutes, then let cool. Heat 1 cup of cream and melt the chocolate in it (do not boil!), then let cool. Divide the sponge cake crosswise into 2/3 and 1/3 sheets. Tear the 2/3 sheet into flakes, leaving the 1/3 sheet as the whole layer. Beat the melted, cooled chocolate like cream. Beat 2 cups of cream with cream stiffener until stiff and mix well with the chocolate, desiccated coconut and sponge flakes. Spread in a cone shape on the remaining sponge cake, spread with a little cream and sprinkle with coconut flakes.