Raffaello cake is inspired by the Ferrero Raffaello confection. Flourless coconut-almond sponge layers, filled with creamy white chocolate frosting- make this gluten free cake truly unique and delicious.
Step 1: Make the White Chocolate Ganache
Chop 500 grams of white chocolate and place in a bowl.
Bring 750ml 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.
Click here to get this recipe with American measures (ounces)
Step 2: Make the Coconut Sponge
Line a 40 x 60 cm (16 x 24 inch) baking tray with parchment paper and brush with melted butter. Set aside.
Make the coconut sponge: Place 6 eggs, a pinch of salt and 350 grams of sugar in a bowl. Set over simmering water, and heat to 60 ° C (140 ° F), whisking constantly.
Transfer the egg mixture to the bowl of a stand mixer and whip on high speed until cool, light and fluffy.
Meanwhile, mix together 250 grams of shredded or desiccated coconut and 100 grams of almond flour. Almond flour is optional for this recipe. You can make the cake with shredded coconut only, than use 350 grams of shredded or desiccated coconut. .
Fold the coconut and almond flour into the egg mixture, just until incorporated.
Pour the batter onto the baking sheet and spread evenly. Bake at 180 ° C (350 ° F) for 10-15 minutes. If you don’t have a half-sphere cake mold, bake the cake in a regular 26 cm (10 inch) cake pan for about 30 minutes and assemble as usual.
Remove from the oven and cool for about 10 minutes. Run a small knife around the sides of the baking tray to unmold the cake. Invert, remove the parchment paper and cool completely.
Step 3: Whip the Ganache
Remove the white chocolate ganache from the fridge, place in the bowl of a stand mixer and whip on high speed until stiff. Be careful - the ganache whips very quickly.
Step 4: Assemble the Cake
Assemble the cake in a 22 cm (8.5 inch) in diameter half sphere cake mold. Place the mold on the sponge, and cut out a circle. Set aside - this will be the base of the cake.
Place the cake pan in a bowl lined with a towel - to stabilize it. Cut different sizes and shapes of the sponge and line the inner surface of the half-sphere mold. Fit them tightly so that the mold is completely lined. The sponge is sticky and soft, which makes it easy to work with. Trim any overhanging parts.
Spread a 2 cm (1 inch) layer of the frosting over the sponge.
Cut a circle of sponge that would fit the mold perfectly, and place on top of the frosting. Spread a 1.5 cm (0.5 inch) layer of the frosting on top and place another circle of sponge, slightly bigger than the first one. Repeat with 2-3 more layers. Use different parts of the sponge to make a circle if you have to.
Place the pre-cut 22 cm circle on top of the frosting, and press it lightly. Press the edge of the cake inward.
Invert the cake onto a serving plate and remove the mold.
Step 5: Decorate the Cake
Cover the cake with the remaining white chocolate frosting and sprinkle with about 50 grams of shredded coconut.
Refrigerate for at least 10 hours before serving.