Raffaello Cake

Finely chop the chocolate and place it in a deep bowl.

Bring heavy cream (1) to a boil, pour it over the chocolate, let it sit for 1 minute, and stir with a spatula until smooth.

Pour in the cold heavy cream (2), stir, blend with an immersion blender if necessary, cover with plastic wrap touching the surface, and refrigerate for 3-4 hours.

For the crunchy layer, melt the white chocolate, mix it with sunflower oil, chopped almonds, wafer crumbs, and coconut flakes.

Spread the crunchy mixture in a thin layer on parchment paper and freeze until set, then chop into small pieces.

Whip the chilled ganache to soft peaks.

Assemble the cake: soak the sponge layers with milk, pipe or spread the cream and crunchy filling, and repeat the layers.

Refrigerate the assembled cake for 4-5 hours to set.