|For the dough:|
|1/2 Pck.||baking powder|
|25 g||cocoa powder|
|For the cream:|
|200 g||chocolate, white|
|200 g||cream cheese|
approx. 1 hour.
/ Calories p. P.:
about 310 kcal
A 26-it Springform fat and cold.
The oven to 180°C top/bottom heat preheat.
For the dough beat the eggs with the sugar until creamy.
Flour, grated coconut, cocoa and baking powder, mix together with the Butter, Nutella and the milk stir into the mixture.
In the prepared pan and bake in preheated oven for about 30-35 min to bake.
Then, on a cake grid allow to cool.
Meanwhile, for the cream, the white chocolate melt in a water bath. The fresh cheese and stir in (If the chocolate will curdle first, don’t despair, just keep stirring, the Whole is homogeneous again). From the water bath and refrigerate.
Of the ground cooled cut is now approx. the upper third ( the cake is domed in the middle, so you can no longer cut off practically just the part that touches the spring form edge, so the “curvature”). This severed portion is now crumbling and with the Nutella and the milk and mix, so that a kind of cream.
This dome-like on the rest of the dough.
Now for the cream of the prepared chocolate-cream cheese mixture, again whipping. Whip the cream until stiff and in another bowl.
The cream on the chocolate-coconut-dome brushing, with the coconut and sprinkle with Raffaello documents.