Pistachio Kunafa Chocolate Cake and Cupcakes

Ingredients

• 6 tablespoons White Chocolate
• 1 cup Unsalted Pistachio
• 3 tablespoons Condensed Milk
• 5 tablespoons Milk
• 25 Oreo Cream Biscuits
• 1/2 cup Milk
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Vinegar
• 1 pinch Salt
• 150g Sevaiiya
• 1 tablespoon Ghee
• 120ml Dark Chocolate
• 4 tablespoons Malai

Instructions

1. 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.
2. Grease a loose bottomed tin. Pour a 1cm thick layer of the batter.
3. Bake in a preheated oven @160°C for 7-8 minutes or until the knife comes out clean. Cool on wire rack.
4. 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.
5. 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.)
6. 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.
7. Lip smacking Kunafa is ready. Spread a 2 cm layer on the cooled chocolate cake.
8. Melt dark chocolate and strained malai and prepare the chocolate ganache. Cool and pour on the Kunafa layer.
9. Garnish Pistachio Kunafa Chocolate Cake with chopped pistachio and silver balls. Keep in fridge for 2-3 hours. Then unmould the Kunafa Cake.
10. I also prepared Kunafa cupcakes. Cut and enjoy. The cake looked so pretty that we could either save it or have it!! ☺
11. Cross sectional view of the Pistachio Kunafa Chocolate Cake.
12. Enjoy with a new sweet delicacy this festive season with family and friends.

Nutrition (per serving)

Calories

450

Protein

8 g

Fat

22 g

Carbs

55 g