GourmetGo
Follow the master commands
For Chocolate Cake:Ready all the ingredients. Powder the oreo biscuits, pinch salt and mix warm milk as needed and make a cake batter. Add in baking powder and vinegar and mix.
Grease a loose bottomed tin. Pour a 1cm thick layer of the batter.
Bake in a preheated oven @160°C for 7-8 minutes or until the knife comes out clean. Cool on wire rack.
For Homemade Pistachio Paste:Ready all the pistachio paste ingredients. Slightly melt white chocolate on a double boiler.(else the mixer blade may break) Coarsely powder the pistachio in mixer. Add in condensed milk.
Add in slightly warmed and slightly melted white chocolate and milk as required and crush to a smooth paste.(Green food colour can be add. I haven't.)
For Kunafa: In a kadhaai take ghee and roast the sevaiiya on slow gas. Keep stirring until a pleasant roasted aroma releases. Cool it. Add in the Homemade pistachio paste.Mix well.
Lip smacking Kunafa is ready. Spread a 2 cm layer on the cooled chocolate cake.
Melt dark chocolate and strained malai and prepare the chocolate ganache. Cool and pour on the Kunafa layer.
Garnish Pistachio Kunafa Chocolate Cake with chopped pistachio and silver balls. Keep in fridge for 2-3 hours. Then unmould the Kunafa Cake.
I also prepared Kunafa cupcakes. Cut and enjoy. The cake looked so pretty that we could either save it or have it!! ☺
Cross sectional view of the Pistachio Kunafa Chocolate Cake.
Enjoy with a new sweet delicacy this festive season with family and friends.
"Ensure your butter is at room temperature for better emulsion in cakes."
"Don't overmix the batter once flour is added."
"Don't over-crowd the pan when searing meat to ensure a nice crust."
"Always taste your food and adjust seasoning (salt and pepper) at different stages."
Watch the process in motion
* Calculations are estimations based on average ingredient weight
