Dubai Chocolate Pistachio Cake

• servings: 12 servings
• active time: 1 hour 10 minutes
• total time: 5 hours 40 minutes

Ingredients

1 cup sugar

1 1/4 cups all-purpose flour

1/2 cup cocoa powder (Dutch-processed)

2 tsp baking powder

1/3 tsp cinnamon

1/4 tsp salt

1/2 cup olive oil (or a neutral tasting vegetable oil)

3/4 cups whole milk

1 tsp vanilla extract

1 egg (large - 70 grams weighted with the shell)

10 ⅗ oz kataifi pastry

3.7 oz butter

6.35 oz white chocolate bar (chopped)

2 teaspoons neutral tasting vegetable oil (avocado, corn oil) (optional - it will make the pistachio cream more creamy)

6.35 oz natural pistachio butter (see note #5 for how to use pistachio cream)

pinch of salt (taste and adjust)

1 1/2 cups heavy whipping cream (35% fat, very cold)

1 Tablespoon honey

10 ⅗ oz dark chocolate (55% cocoa or more, melted, see note#2)

Directions

From the previous day:

Preheat your oven to 350 °F (175 °C).

Transfer the sugar, the flour, the cocoa powder, the baking powder, the cinnamon and the salt to a large bowl and mix with a whisk.Add the oil, the milk, the vanilla and the egg and whisk until you get a smooth cake batter.

Pour the chocolate cake batter to an 8-inch round cake pan which is greased, floured and lined with parchment paper. Bake for 37-40 minutes or until a toothpick inserted in the middle comes out clean or with a few crumbs stuck.

Chop the kataifi pastry and fluff it up very well with your hands (you don't want any strands stuck together).

Place a large pot over medium heat and add the butter and the kataifi pastry. Stir very often and use 2 forks to "comb" the strands in order to separate them and keep them fluffy.Toast the kataifi until deep golden brown. This step is very important if you want the filling to be crunchy, so don't rush it. When done, transfer to a bowl and let it cool completely.

Melt the white chocolate (and the vegetable oil - if using) in a bowl, add the pistachio butter and the salt and mix well. Let it cool until slightly thickened (like the consistency of Nutella). Don't refrigerate it because it will become too thick.

Add the toasted kataifi pastry to the pistachio cream and mix well to combine.

Whip the very cold heavy (whipping) cream with a hand mixer until soft peaks form. Add the honey and whip until combined. Then add the melted dark chocolate and quickly mix with a spatula until homogenized. Keep in the fridge until needed.

The next day:

Take the chocolate ganache out of the fridge to let it warm a little bit. Trim the dome of the chocolate cake and cut it in the middle into 2 layers.

Transfer the one cake layer onto a cake platter. Transfer the dark chocolate ganache into a piping bag (if it's still too stiff, work it with a spatula to soften it). Make a tall border with the ganache and fill with the pistachio and kataifi filling.

Cover with the second chocolate cake layer, and frost the cake with the remaining whipped chocolate ganache.

Dip an offset spatula into a mug with hot water and smooth the surface of the cake. Sprinkle some chopped pistachios on top for pretier presentation.

Nutrition

• Calories: 758 kcal
• Total Fat: 52 g
• Saturated Fat: 24 g
• Unsaturated Fat: 26 g
• Trans Fat: 0.3 g
• Cholesterol: 71 mg
• Sodium: 381 mg
• Total Carbohydrate: 71 g
• Dietary Fiber: 6 g
• Total Sugars: 38 g
• Protein: 11 g