Raffaello Torte (Coconut and Almond Torte)

Raffaello torte is a spectacular dessert featuring multiple layers of almond and coconut cake, creamy mascarpone and white chocolate ganache. This coconut almond torte is, of course, decorated using Raffaello truffles. Try serving this Raffaello cake as the finale for a special meal.

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Fancy chocolates make decorating desserts easy. That’s precisely the case as far as this Raffaello torte goes. Those almond and coconut white chocolate truffles are the crowning glories here.

Raffaello chocolates are the less famous sibling of the Ferrero Rocher. But they are an absolute treat. And the flavours that they embrace are the inspiration behind this coconut and almond torte.

Think thin layers of flourless coconut almond cake sandwiched together with white chocolate ganache and creamy mascarpone. Topped off with desiccated coconut and those delicious chocolates, this Raffaello cake, a modern take on a German torte, is on the extravagant side and it is not to be missed.

If you have a particular weakness for Ferrero Raffaello chocolates then don’t miss my white chocolate and coconut Raffaello cheesecake. It’s no-bake and utterly gorgeous.

What’s the difference between a cake and a torte?

A torte is a type of cake and the name comes directly from the German word for cake, which is – you guessed it – torte!

I think of a torte as a decadent, luxurious and quite serious cake. A torte often entails luxury ingredients and can be quite elaborately decorated which typically boosts the cost of making one. Two great examples would be the Austrian Sacher torte and the Hungarian Doboz torte.

Whilst it is always possible for a torte to be classified as a cake, not all cakes are tortes.

Let’s take a look at the key differences between a cake and a torte.

Ingredients 

The type of cake usually sandwiched together in layers is typically a variation of sponge cake consisting of sugar, eggs, fat and flour.

The cake layers in a torte, however, are either made without any flour or contain only a small amount of flour. Ground nuts or cocoa powder are common flour replacements in torte recipes.

Texture

Different ingredients result in different styles of cake. Sponge cakes are exactly as the name suggests, light, bouncy and erm… spongy. The baked layers in a torte are typically heavier in texture and often pack a very different taste.

Size

Layers of sponge cake bake to around 2.5cm, so when stacked up result in a tall cake. The layers in a torte are denser and barely rise at all. They are often less than 1cm deep.

For this reason, it’s common to have at least 4 layers in a torte and for it to be significantly shorter than a sponge cake would be with the same number of layers. This Raffaello torte comprises four layers of coconut almond cake and stands at around 7cm tall (discounting the height of the Raffaello truffles).

Decoration

Sponge cakes are the perfect partners for sweet buttercreams, frostings and jam. They can also withstand bold colours and eccentric decoration.

Tortes, on the other hand, are at their best when combined with creams, glazes, ganache and nuts. It’s also common for the actual cake layers in a torte to be drizzled in syrup or liqueur to moisten the texture. Adornments are usually stylish with an air of luxury about them. Think caramel-dipped nuts, moulded chocolate shapes etc.

This almond torte is relatively simple to decorate though as the Raffaello chocolates take the hard work of creating those elegant finishing touches out of the equation.

Reasons to make this coconut and almond torte

One of my regular taste testers has declared this her favourite of my 400+ creations. Here are a few reasons why you’ll enjoy getting stuck into this Raffaello torte:

• This torte is much easier to make than it looks, especially if you own a stand mixer.
• Although there are four layers of coconut almond cake, it can be made using just one pair of 8-inch baking tins. There’s no need to invest in extras that will rarely get used.
• No fancy decorating skills are required. The desiccated coconut covers a multitude of sins and the Raffaello chocolates are a simple yet effective embellishment.
• The sweet nature of the white chocolate ganache is tempered by the mature flavours of coconut and nuts in this Raffaello cake.
• The texture is lovely. It’s moist and contains plenty of chewiness. It’s definitely very different to a sponge cake, so this almond torte feels much more like German dessert territory than generic cake territory.
• This Raffaello cake can be topped with something different if you cannot get hold of these chocolates or need to turn the cake entirely gluten-free.

Ingredients and equipment notes

Ingredients

Raffaello chocolates: these little treats encase a whole almond in a creamy coconut filling all wrapped up in a crispy wafer shell covered in coconut flakes. Use them if you can get hold of them, but if not feel free to substitute with other white chocolate balls of your choice.

Ground almonds: these are an integral part of this Raffaello torte recipe. It’s up to you whether to buy them ready-ground or grind your own almonds at home. If you do make your own, be sure to finely grind the almonds.

Desiccated coconut: this is another non-negotiable ingredient. Desiccated coconut is dried coconut that has been ground to a fine texture and it can usually be found in the baking aisle of UK supermarkets.

If you can’t get hold of any, make your own by breaking down dried shredded coconut in a food processor (3 short pulses should suffice).

White chocolate: use the best that you can afford. White chocolate is notorious for seizing when melted, so quality is of paramount importance for this Raffaello torte recipe. I use Callebaut as it gives consistently great results but I’ve also used Green and Blacks, Lindt or Waitrose own brand previously and had no issues.

Eggs: this recipe calls for six whole eggs plus two yolks. Sorry! If you’re looking for ways to use up those extra egg whites then give my coconut macaroons a try or whip up a round of amaretto sour cocktails.

Mascarpone cheese: this is an Italian cream cheese with a much milder taste than Philadelphia-style cream cheese. Please don’t replace the former with the latter. Always use a quality full-fat brand that is well within date to reduce the risk of it splitting.

Double cream: in the UK this is cream with a fat content of 48%. Elsewhere in the world look for a cream with a similar level of fat.

Alcohol: this Raffaello torte recipe does contain Malibu coconut flavoured rum, but it definitely does not taste boozy. The alcohol is included to pull the flavours together and keep the gentle coconut flavour running throughout. You’d be hard pushed to detect the buzz of alcohol flavour itself though.

Equipment

Stand Mixer: this recipe is far easier if you have a stand mixer as it will make short work of beating the eggs. The torte batter can alternatively be made using a handheld electric beater instead. I do not recommend making this cake without one of these options though. Beating the eggs sufficiently will be tough going without them.

Cake tins: ideally 4 identical 8-inch cake tins are required for this recipe, but it can be made with a pair of identical tins. Do not attempt this Raffaello cake with mismatched cake tins.

Step-by-step instructions

1. Melt the white chocolate in a bowl (set over a bain-marie or in the microwave). Stir until smooth then set aside.
2. Separate the eggs then put all 8 yolks into the bowl of a stand mixer along with the sugar and vanilla extract. Whip to the ribbon stage (until pale and very thick) which will take around 6-8 minutes.
3. Fold in half of the nuts then fold in the rest.
4. Next fold in the desiccated coconut.

5. Finally, fold in the melted white chocolate and the milk.
6. Use a clean bowl and a clean whisk to whip the six egg whites until they hold their shape. Fold 1 heaped tablespoon into the torte batter before folding in the rest.
7. Divide the mixture between four 8-inch baking tins greased and lined with baking parchment. (If you only have 2 tins do this in two batches, washing the tins in between. Remember to grease and line them again.)
8. Bake in a preheated oven for 15-17 minutes until the cake looks golden and springs back when lightly pressed.
9. Let the cakes rest for 2 minutes then run a sharp knife around the edge of the tins and turn the cakes out onto wire cooling racks lined with baking parchment that has been lightly sprinkled with caster sugar. Set aside to cool.
10. Make the white chocolate ganache by melting the chocolate and cream together in a heatproof bowl (again use a bain-marie or the microwave).
11. Stir until smooth then beat in the coconut rum and set aside to cool and thicken.

12. Put the mascarpone, cream and coconut rum into a bowl. Sieve the icing sugar in then beat gently (use electric beaters on the lowest speed setting). Keep beating until the mixture turns smooth, then stop. Do not overbeat as the mascarpone may split).
13. Use a large metal spoon to gently fold the desiccated coconut through.
14. When ready to assemble the Raffaello torte put the base layer onto an upturned plate and spread a quarter of the mascarpone mixture over the top.
15. Next, lay another layer of the coconut almond cake neatly on top.
16. Spread just under half of the white chocolate ganache over this layer.

17. Add another layer of cake.
18. Spread another quarter of the mascarpone mixture over the top.
19. Top with the final layer of cake.
20. Use the remaining mascarpone to cover the sides of the torte, letting it also cover a thin border on the top of the cake. Don’t worry if a little of the ganache from the centre of the cake oozes out and mixes in.
21. Use the palm of your hand to push the desiccated coconut onto the side of the cake (optional).
22. Spread the remaining ganache over the top.
23. Scatter the top with desiccated coconut.
24. Whip the cream and pipe 14 rosettes onto the top of the torte. Push a Raffaello chocolate gently into each rosette.
25. Transfer to the fridge and chill for around 4 hours.
26. Remove from the fridge 1-2 hours before serving.

Expert tips

• Use digital scales and gram measurements. Baking requires precision and cups are just not accurate enough to guarantee great results. That’s why I don’t list cup conversions.
• Always grease the base and sides of the tins and line the base with baking parchment. This enables the cake to be easily removed from the tins.
• Use baking tins that are exactly the same size as each other. If your tins vary in size, it will be impossible to produce a neatly stacked cake.
• If you only have 2 identical tins then cook the torte batter in 2 batches. You’ll need to wash the tins then grease and line them again.
• Always turn the cakes out of the tin onto a wire rack covered in baking parchment that has been lightly sprinkled with caster sugar. This prevents the cake from sticking to the cooling rack or the parchment.
• Give the white chocolate ganache plenty of time to firm up before assembling the cake. It needs to be of a thick spreading consistency. If it is too loose it will just run off the sides of the cake.
• If your ganache is taking too long to cool and firm up, pop it in the freezer and stir every 10 minutes until the desired consistency has been reached.
• Mascarpone has a devilish tendency to misbehave if not treated with respect. Read up on my tips for avoiding the baking mishap that is split mascarpone.
• Covering the sides with desiccated coconut is optional. Admittedly, this is a slightly messy step, so if you are short of time or inclination, feel free to skip this step.

Frequently asked questions

Serving suggestions

This Raffaello torte needs very little in the way of accompaniments. The decadent mix of coconut almond cake layers along with the creamy mascarpone and the white chocolate ganache means it’s rich enough to serve just as it is. Honestly, adding whipped or runny cream would be overkill.

However, a friend made the suggestion of pairing this coconut and almond torte with a touch of fruit. So, if you fancy it, my top contenders would be a drizzle of passion fruit coulis or a few fresh raspberries.

More coconut treats

Have you made this Raffaello torte? Let me know how you got along by leaving a comment or rating below – your feedback is always helpful. You can also show me your creation on Instagram by tagging me @jane_littlesugarsnaps.

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