Pistachio Kunafa Chocolate Cake

Instructions

1. 1

   Prepare the chocolate cake batter

   8 min

   Start by crushing Oreo cream biscuits into fine crumbs. In a mixing bowl, combine these crumbs with a pinch of salt and warm milk until a smooth batter forms. Finally, add baking powder and vinegar to the mixture, stirring well to incorporate all ingredients thoroughly.

2. 2

   Bake the cake

   69 min

   Preheat your oven to 160°C (320°F). Grease a loose-bottomed cake tin and pour in the batter, spreading it evenly to a thickness of about 1 cm. Bake for 7-8 minutes or until a knife inserted into the center comes out clean. Once baked, transfer the cake to a wire rack to cool completely.

3. 3

   Make the pistachio paste

   10 min

   To create the pistachio paste, begin by melting white chocolate gently using a double boiler method to avoid burning. In a food processor, coarsely grind unsalted pistachios to a crumbly consistency, then add in the melted white chocolate and condensed milk. Blend until you achieve a smooth paste, adding a little more milk if needed to reach the desired texture.

4. 4

   Prepare the kunafa

   ~2 hr

   Heat ghee in a skillet over low heat, then add the sevaiiya and roast it gently until it becomes aromatic and lightly golden. Allow the roasted sevaiiya to cool for a moment, then combine it with the pistachio paste, mixing well to ensure even distribution.

5. 5

   Assemble the cake

   5 min

   Once the chocolate cake has completely cooled, spread the kunafa mixture over the top in an even layer, approximately 2 cm thick. Make sure to cover the cake entirely for maximum flavor and texture contrast.

6. 6

   Make the ganache

   8 min

   In a small saucepan, melt dark chocolate over low heat until completely smooth. Stir in malai until well combined, resulting in a glossy ganache. Allow this mixture to cool slightly before carefully pouring it over the kunafa layer on the cake, ensuring it spreads evenly.

7. 7

   Garnish and chill

   3 min

   To finish, decorate the top of the cake with chopped pistachios and edible silver balls for an elegant touch. Place the cake in the refrigerator and let it chill for 2-3 hours to set properly before unmolding.

8. 8

   Serve

   1 min

   Once chilled and set, the cake is ready to be served. For an alternative, use the same mixture to create individual cupcakes for easy serving. Enjoy this delightful dessert with family and friends during festive gatherings!

FAQ