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Pistachio Kunafa Chocolate Cake
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Pistachio Kunafa Chocolate Cake

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Indulge in the rich flavors of the Middle East with this decadent Pistachio Kunafa Chocolate Cake, featuring layers of crispy kunafa, creamy pistachio filling, and velvety chocolate. This show-stopping dessert is perfect for special occasions and is sure to impress your guests. The combination of textures and flavors will transport you to the bustling streets of Arabia, where the scent of cardamom and rose water fills the air. The kunafa adds a satisfying crunch to the dish, while the pistachio and chocolate provide a creamy and indulgent contrast. This cake is a true masterpiece of Middle Eastern cuisine, blending traditional flavors with modern techniques to create a truly unforgettable dessert experience.

Time Cook
60
Level
Intermediate
Calories
550
Allergens
Gluten, Dairy, Nuts

Ingredients

1 package package
Kunafa
100 Calories
1 cup cup
Pistachio paste
500 Calories
1 cup cup
Granulated sugar
770 Calories
1/2 cup cup
Unsalted butter
100 Calories
2 unit
Eggs
140 Calories
1 cup cup
All-purpose flour
120 Calories
1 tsp tsp
Baking powder
5 Calories
1/2 tsp tsp
Salt
1 Calories
1 cup cup
Semi-sweet chocolate chips
600 Calories
1 cup cup
Heavy cream
360 Calories
1/2 cup cup
Chopped pistachios
100 Calories

Step-by-Step Instructions

1
Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3
In a large mixing bowl, combine the pistachio paste, granulated sugar, and unsalted butter. Beat until smooth and creamy.
4
Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
5
Gradually add the flour mixture to the wet ingredients and mix until just combined.
6
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
7
Pour the batter into the prepared cake pan and smooth the top. Drizzle the melted chocolate over the top of the cake.
8
Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes.
9
Transfer the cake to a wire rack to cool completely. Once cooled, drizzle with chocolate sauce and sprinkle with chopped pistachios.

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