Dubai Chocolate cake with kadaif dough
BackDESCRIPTION OF THE DISH
Dubai chocolate has captured the hearts of dessert lovers around the world and has become a symbol of luxury and exquisite taste. It is used in confectionery, added to elite desserts, and used in molecular cuisine.
If you’re also a fan of Dubai chocolate, be sure to try the cake version of the dessert. It consists of four layers: a delicate chocolate sponge cake, a crunchy pistachio filling with kadaif dough, buttercream and a rich ganache.
Recipe for a cake with Dubai chocolate flavour and kadaif dough
Leave the cake in the fridge for two hours and you will have a delicious dessert that the whole family will enjoy.
Ingredients
| Sugar | 275 g |
| Flour | 155 g |
| Cocoa powder | 50 g |
| Dough loosene | 2 tsp. |
| Milk by Rud TM, 2.5% | 180 ml |
| egg | 1 |
| Butter by Rud, 82.5% | 100 g |
| Ground cinnamon | ⅓ tsp. |
| Salt | ¼ tsp. |
| Olive oil | 115 ml |
| Kadaif dough by Rud TM | 300 g |
| White chocolate | 180 g |
| Natural pistachio paste | 180 g |
| Cream, 33% | 520 ml |
| Mascarpone cheese | 250 g |
| Dark chocolate | 100 g |
For the sponge cake:
- Sugar 200 g
- Flour 155 g
- Cocoa powder 50 g
- Dough loosener 2 tsp.
- Ground cinnamon ⅓ tsp.
- Salt ¼ tsp.
- Olive oil 115 ml
- Milk 180 ml
- Egg 1 pc.
Pistachio filling:
- Butter 100 g
- Kadaif dough 300 g
- White chocolate 180 g
- Natural pistachio paste 180 g
Cream:
- Cream, 33% 400 ml
- Sugar 75 g
- Mascarpone cheese 250 g
Ganache:
- Dark chocolate 100 g
- Cream, 33% 120 ml
Steps to Make It:
1. Preheat the oven to 180°C. Grease a baking dish (26 cm) with olive oil. Cover the bottom with parchment and sprinkle the walls with flour.
2. For the sponge cake, combine sugar, flour, cocoa, dough loosener powder, cinnamon and salt.
3. Add the olive oil, milk and egg to the dry ingredients. Mix with a whisk until smooth.
4. Pour the dough into the baking tin. Bake for 25–30 min. Let it cool down.
5. Take the sponge cake out of the tin. Remove the paper from the bottom and, if necessary, smooth the top. Put the sponge cake back into the tin.
6. For the filling, heat the butter in a frying pan. Finely chop the kadaif dough. Fry, stirring, until golden brown. Let it cool down completely.
7. Melt the white chocolate in the microwave or in a double boiler. Mix with the pistachio paste. Add the kadaif dough.
8. Spread the filling on the sponge cake and smooth it out. Leave it in the refrigerator for one hour.
9. To make the cream, use a mixer to beat the cream and sugar until thick peaks form. Add the mascarpone with a spatula.
10. Spread the cream over the pistachio filling. Leave in the refrigerator for two hours.
11. Finely chop the chocolate for the ganache. Pour in hot cream and stir until smooth. Leave to cool slightly.
12. Pour the ganache over the cake and gently smooth it out. Leave in the refrigerator for two hours. Decorate with pistachios.
Enjoy!
