Raffaello chocolate cake

Ingredients for 1 servings:

• 4 eggs
• 125 g sugar
• 125 g butter
• 125 g desiccated coconut
• 125 g flour
• ½ pack of baking powder
• 100 ml milk
• 25 g cocoa powder
• 2 tbsp Nutella
• 200 g white chocolate
• 200 g cream cheese
• 200 ml cream
• 2 tbsp milk
• 2 tbsp Nutella
• Confectionery, (Raffaello)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Chocolate coconut cake with chocolate and coconut cream, from a 26 cm springform pan

Grease a 26 cm springform pan and chill. Preheat the oven to 180°C (350°F). For the cake, beat the eggs with the sugar until creamy. Combine the flour, desiccated coconut, cocoa powder, and baking powder, then stir into the egg mixture along with the butter, Nutella, and milk. Pour the mixture into the prepared pan and bake in the preheated oven for about 30-35 minutes. Let the base cool on a wire rack. Meanwhile, for the cream, melt the white chocolate in a water bath. Stir in the cream cheese (if the chocolate curdles at first, don’t worry, just keep stirring – it will eventually become smooth again). Remove the mixture from the water bath and chill. Cut off approximately the top third of the cooled base (the cake will curve towards the center, so you can easily cut off the part that no longer touches the edge of the springform pan, the “curvature”). Crumble this cut-off part and mix it with the Nutella and milk to create a creamy texture. Spread this mixture over the remaining dough in a dome shape. Now, for the cream, vigorously whip the prepared chocolate and cream cheese mixture again. Whip the cream until stiff peaks form and fold it in. Spread the cream over the chocolate and coconut dome, sprinkle with desiccated coconut, and top with Raffaello.