Ingredients
- White Chocolate (6 tablespoons)
- Unsalted Pistachio (1 cup)
- Condensed Milk (3 tablespoons)
- Milk (6 tablespoons)
- Oreo Cream Biscuits (25)
- Baking Powder (1/2 teaspoon)
- Vinegar (1/2 teaspoon)
- Salt (1 pinch)
- Sevaiiya (150 g)
- Ghee (1 tablespoon)
- Dark Chocolate (120 ml)
- Malai (4 tablespoons)
Instructions
Steps
- Prepare the chocolate cake batter: Crush Oreo cream biscuits and mix with a pinch of salt and warm milk until a batter forms. Stir in baking powder and vinegar.
- Bake the cake: Grease a loose-bottomed tin and pour in a layer of the batter about 1 cm thick. Bake in a preheated oven at 160°C for 7-8 minutes or until a knife comes out clean. Allow it to cool on a wire rack.
- Make the pistachio paste: For the paste, melt white chocolate slightly using a double boiler. In a mixer, coarsely grind unsalted pistachios, then mix in condensed milk and the melted white chocolate, adding more milk as necessary until smooth.
- Prepare the kunafa: Heat ghee in a pan and roast the sevaiiya over low heat until fragrant. Let it cool, then combine with the pistachio paste.
- Assemble the cake: Spread the kunafa mixture over the cooled chocolate cake in a 2 cm layer.
- Make the ganache: Melt dark chocolate and combine with malai to create a ganache. Cool slightly, then pour over the kunafa layer.
- Garnish and chill: Decorate the cake with chopped pistachios and silver balls. Refrigerate for 2-3 hours before unmolding.
- Serve: You can also make cupcakes using the same mixture. Enjoy this sweet treat with family and friends during festive celebrations!