Classic Raffaello Cake

Let's do the cream first. Cream should be for whipping (at least 30% fat content). Bring the cream to a boil and remove from heat. Break the chocolate into pieces, put it in cream and stir well until completely dissolved. Cover with a film in contact (the film should touch the cream). Refrigerate for 5-6 hours.
I want to advise separately on the number of ingredients: I had only 300 g of chocolate, so I took 500 ml of cream. Looking ahead, I will say: "The cakes are perfectly soaked." The son said that he didn't need any more cream.
Mix eggs with sugar. I took 270 g of sugar. Put it in a water bath. Stirring constantly, warm up to 60 ° C.
Remove from the water bath. Beat with a mixer until the mixture cools down to room temperature - this is important! The mixture should become almost white or slightly lighter than ivory.
Now we mix coconut chips. We do this manually, with a spatula, as if covering the chips with a whipped mixture.
Start the baking process. On baking paper, draw a circle of the size you need. I took the bottom from a detachable mold with a diameter of 26 cm. Turn the paper over. We spread the dough for the first cake. The whole dough should make 6 cakes. My first cake turned out to be thick, and the last one is very thin: I tried on the first cake for the test, but it was barely enough for the last one. I first spread the dough along the contour, and then filled the entire space so that the paper was not visible. Bake at 180 ° C for 10 to 15 minutes, until slightly golden. And so all 6 cakes.
Finishing the preparation of the cream. Here I was faced with such a problem: the cream, after standing in the refrigerator for 5 hours, categorically refused to be whipped. Well, there are two options: either low-quality cream, or not sufficiently chilled. My brain completely rejected the first, and I tried to cope with the second: I put it in the freezer for 20 minutes. I tried whipping, it turned out. But for reliability, I put it on for another 10 minutes. Everything is perfectly whipped up. The most important thing now was not to interrupt. The cream should become smooth, thick and, if you run a whisk over it, traces should be visible..
Grind almonds. We smear each cake with cream and sprinkle with almond crumbs. My last cake, as I said, turned out to be thin and eventually cracked. I crushed it into crumbs and mixed it with the remaining almonds. I sprinkled this crumb on the top. We send it to the refrigerator for 10 hours. We took a sample after 7 hours: the cake was soaked completely.