Ingredients
- Oreo Cream Biscuits (25)
- Unsalted Pistachio (1 cup)
- White Chocolate (6 tablespoons)
- Condensed Milk (3 tablespoons)
- Dark Chocolate (120ml)
- Malai (4 tablespoons)
- Milk (1/2 cup)
- Milk (5 tablespoons)
- Baking Powder (1/2 teaspoon)
- Vinegar (1/2 teaspoon)
- Salt (1 pinch)
- Sevaiiya (150g)
- Ghee (1 tablespoon)
Instructions
Steps
- Prepare the chocolate cake. Start by crushing Oreo biscuits into fine crumbs and mixing them with a pinch of salt and warm milk to form a batter. Incorporate baking powder and vinegar before mixing well.
- Grease a loose-bottomed cake tin. 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 inserted comes out clean. Once done, allow it to cool on a wire rack.
- Make the pistachio paste. Melt white chocolate gently using a double boiler. Coarsely grind pistachios and mix them with condensed milk.
- Add the melted white chocolate and milk as needed, then blend until smooth. Optionally, you can add green food coloring for a vibrant look.
- Prepare the kunafa. In a pan, heat ghee and roast the sevaiiya on low heat until fragrant. Let it cool before mixing in the pistachio paste until well combined.
- Assemble the cake. Spread a 2 cm layer of the kunafa over the cooled chocolate cake.
- Make the ganache. Melt dark chocolate with malai and let it cool slightly before pouring it over the kunafa layer.
- Garnish the cake with chopped pistachios and edible silver balls. Refrigerate for 2-3 hours before removing from the tin.
- Serve as cupcakes. You can also make mini cupcakes with the remaining kunafa and cake mixture. Enjoy them fresh!