Raffaello Apricot Chocolate Cake




Rating: 3.74 / 5.00 (47 Votes)


Total time: 1 hour

For the cake base:









For the cream:






Instructions:

For the Raffaello Apricot Chocolate Cake, first prepare the cake. Separate egg yolks and egg whites, beat the egg whites until stiff. Beat the yolks, soft butter and powdered sugar until creamy. Lightly toast the coconut flakes in a pan without fat.

Add flour, cocoa powder, baking powder and coconut and mix well. Carefully fold in the snow and pour the cake batter into a greased springform pan.

Bake at 180 °C top/bottom heat for approx. 40 minutes. Allow the cake to cool and remove from the pan.

For the cream, drain the apricot halves. Cut the Raffaello into small pieces. Whip the cream until stiff, mix in Raffaello and chocolate flakes.

Place the apricot halves on the base, spread the cream over them and chill the cake for about 3 hours. Then decorate the Raffaello apricot chocolate cake as desired with apricot halves and / or Raffaello.

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