Pistachio kunafa chocolate cake — an inventive festive layering of Oreo chocolate cake, crisp pistachio-paste kunafa and dark chocolate ganache, topped with chopped pistachios.
- 6 tablespoons White Chocolate
- 1 cup Unsalted Pistachio
- 3 tablespoons Condensed Milk
- 25 Oreo Cream Biscuits
- 1/2 cup Milk
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Vinegar
- 1 pinch Salt
- 150g Sevaiiya
- 1 tablespoon Ghee
- 120ml Dark Chocolate
- 4 tablespoons Malai
Video
Preparation
- For the chocolate cake, ready all the ingredients. Powder the Oreo biscuits, add a pinch of salt, and mix in warm milk as needed to make a cake batter, then add the baking powder and vinegar and mix.
- Grease a loose-bottomed tin and pour in a 1cm-thick layer of the batter.
- Bake in a preheated oven at 160°C for 7–8 minutes, or until a knife comes out clean, then cool on a wire rack.
- For the homemade pistachio paste, ready all the ingredients. Slightly melt the white chocolate over a double boiler (so the mixer blade doesn't break). Coarsely powder the pistachios in a mixer, then add the condensed milk.
- Add the slightly warmed, slightly melted white chocolate and a little milk as required, and blend to a smooth paste (green food colour can be added if you like).
- For the kunafa, heat the ghee in a kadhai and roast the sevaiyya on low heat, stirring, until a pleasant roasted aroma releases, then cool. Add the homemade pistachio paste and mix well.
- Spread a 2cm layer of the kunafa over the cooled chocolate cake.
- Melt the dark chocolate with the strained malai to make a chocolate ganache, cool, and pour over the kunafa layer.
- Garnish with chopped pistachios and silver balls, then keep in the fridge for 2–3 hours before unmoulding.
- The same method can be used to make kunafa cupcakes. Cut and enjoy.
