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Close-up of a Raffaello cake (coconut almond torte) with a slice on a plate.
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5 from 2 votes

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.
Prep Time1 hour 15 minutes
Cook Time17 minutes
Total Time1 hour 32 minutes
Course: Dessert
Cuisine: German, Worldwide
Diet: Vegetarian
Servings: 14
Calories: 584kcal

Equipment

  • 2-4 8-inch sandwich tins must be identical

Ingredients

For the torte cake layers

  • 200 g White chocolate good quality
  • 200 g Ground almonds
  • 75 g Desiccated coconut
  • 6 Eggs large, free-range
  • 2 Egg yolks large, free-range
  • 180 g Caster sugar
  • 1 tablespoon Vanilla extract
  • 2 tablespoons Milk

For the White Chocolate ganache

  • 200 g White chocolate good quality
  • 60 ml Double cream
  • 2 tablespoons Coconut rum such as Malibu

For the Mascarpone filling

  • 325 g Mascarpone cheese full-fat
  • tablespoons Coconut rum such as Malibu
  • tablespoons Icing sugar
  • tablespoons Desiccated coconut
  • 60 ml Double cream

Decoration

  • 150 ml Double cream
  • 14 Raffaello chocolates
  • 5 tablespoons Desiccated coconut

Instructions

Make the torte layers

  • Preheat the oven to 160C/ 325F/ GM 3. Grease the base and sides of your baking tins and line the base with baking parchment.
  • Melt the white chocolate in a bowl (set over a bain-marie or in the microwave).
  • Stir until smooth then set aside.
  • 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.
  • Fold in half of the nuts then fold in the rest.
  • Next fold in the desiccated coconut.
  • Finally, fold in the melted white chocolate and the milk.
  • 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.
  • Divide the mixture between four 8-inch baking tins. (If you only have 2 tins do this in two batches, washing the tins in between. Remember to grease and line them again.)
  • Bake in the preheated oven for 15-17 minutes until the cake looks golden and springs back when lightly pressed.
  • 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.

Make the white chocolate ganache

  • Make the white chocolate ganache by melting the chocolate and cream together in a heatproof bowl (again use a bain-marie or the microwave).
  • Stir until smooth then beat in the coconut rum and set aside to cool and thicken.

Make the mascarpone filling

  • 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).
  • Use a large metal spoon to gently fold the desiccated coconut through.

Assemble the torte

  • 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.
  • Next, lay another layer of the coconut almond cake neatly on top.
  • Spread just under half of the white chocolate ganache over this layer.
  • Add another layer of cake.
  • Spread another quarter of the mascarpone mixture over the top.
  • Top with the final layer of cake.
  • 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.
  • Use the palm of your hand to push the desiccated coconut onto the side of the cake (optional).
  • Spread the remaining ganache over the top.
  • Scatter the top with desiccated coconut.
  • Whip the cream and pipe 14 rosettes onto the top of the torte. Push a Raffaello chocolate gently into each rosette.
  • Transfer the torte to the fridge and chill for around 4 hours.

Notes

  • 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.
  • The coconut almond cake itself is gluten-free. However, the Raffaello chocolates, used to garnish the top of this dessert, are not gluten-free. So, should you need to create a gluten-free almond torte, it is necessary to omit these chocolates and replace them with something that is gluten-free. White chocolate Lindt Lindor truffles would be a great alternative.
  • Once prepared this torte should be covered and stored in the fridge for up to 3 days. Take out of the fridge 1-2 hours before serving to take the chill off of it and allow the flavours to shine.

Nutrition

Calories: 584kcal | Carbohydrates: 40g | Protein: 11g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 150mg | Sodium: 80mg | Potassium: 178mg | Fiber: 3g | Sugar: 35g | Vitamin A: 761IU | Vitamin C: 0.4mg | Calcium: 160mg | Iron: 1mg