ChefBookDessert · Saudi Arabian
Pistachio Kunafa Chocolate Cake and Cupcakes
A fusion dessert featuring a chocolate Oreo cake base, a creamy pistachio kunafa layer made with roasted sevaiiya, and finished with a rich dark chocolate ganache.
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- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 8
- Level
- Medium
Method
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For Chocolate Cake: Ready all the ingredients. Powder the oreo biscuits, pinch salt and mix warm milk as needed and make a cake batter. Add in baking powder and vinegar and mix.
Grease a loose bottomed tin. Pour a 1cm thick layer of the batter.
Bake in a preheated oven @160°C for 7-8 minutes or until the knife comes out clean. Cool on wire rack.
For Homemade Pistachio Paste: Ready all the pistachio paste ingredients. Slightly melt white chocolate on a double boiler. Coarsely powder the pistachio in mixer. Add in condensed milk.
Add in slightly warmed and slightly melted white chocolate and milk as required and crush to a smooth paste.
For Kunafa: In a kadhaai take ghee and roast the sevaiiya on slow gas. Keep stirring until a pleasant roasted aroma releases. Cool it. Add in the Homemade pistachio paste. Mix well.
Spread a 2 cm layer of Kunafa on the cooled chocolate cake.
Melt dark chocolate and strained malai and prepare the chocolate ganache. Cool and pour on the Kunafa layer.
Garnish Pistachio Kunafa Chocolate Cake with chopped pistachio and silver balls. Keep in fridge for 2-3 hours. Then unmould the Kunafa Cake.
Kunafa cupcakes can also be prepared using the same method. Cut and enjoy.
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