Dubai chocolate cake pistachio and kataifi

Name: Dubai chocolate cake — pistachio and kataifi
Yield: 20 slices (Ø 20 cm)
Ingredients: 11 pcs eggs; 435 g double cream; 320 g dark chocolate 70%; 315 g caster sugar; 215 g pistachio paste; 195 g plain flour; 130 g kataifi pastry; 70 g cocoa powder; 45 g white chocolate; 45 g butter

433kcal / slice

20 slices · 13.6 cm tall · 2.27 kg ?

How is this counted?

A slice is a wedge with about 16 cm² of top — a party slice about 2.5 cm wide at the rim.
Ø 20 cm tin → 314 cm² ÷ 16 = 20 {wslices}.
Height does not add slices, it makes each one heavier: 113 g and 433 kcal a slice here.
Each layer weighs area × thickness × its density; calories are that weight × kcal per 100 g, summed over all layers.

Sponge layers3

TinØ 20 cm

Guests20

moving this resizes the tin

Layers top first

Dark ganache0.5 cm
Chocolate sponge2.5 cm
Chocolate mousse2.0 cm
Pistachio kataifi0.8 cm
Chocolate sponge2.5 cm
Chocolate mousse2.0 cm
Pistachio kataifi0.8 cm
Chocolate sponge2.5 cm

Decor

Frosting Drips

Rosettes0

Candles0

Pistachio kataifi sits straight on sponge — pipe a cream dam first or it will soak through.

Shopping list

eggs11 eggs
double cream435 g
dark chocolate 70%320 g
caster sugar315 g
pistachio paste215 g
plain flour195 g
kataifi pastry130 g
cocoa powder70 g
white chocolate45 g
butter45 g

How to make it Full recipe →

Chocolate sponge: Bake 25–30 min at 170 °C fan.
Pistachio kataifi: Fry the kataifi in butter until golden and crisp, then mix with the pistachio paste.
Chocolate mousse: Fold whipped cream into cooled chocolate; set at least 4 h in the fridge.
Dark ganache: Pour hot cream over the chocolate, rest 2 min, stir. Use at 32 °C.

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