Pistachio Kunafa Chocolate Cake and Cupcakes
By BrunchSquad
A recipe by BrunchSquad. Made with white chocolate, unsalted pistachio, condensed milk, milk, and more.
Ingredients
- 90 ml White Chocolate
- 240 ml Unsalted Pistachio
- 45 ml Condensed Milk
- 75 ml Milk
- 25 Oreo Cream Biscuits
- 2½ ml Baking Powder
- 2½ ml Vinegar
- 1 pinch Salt
- 150 g Sevaiiya
- 15 ml Ghee
- 120 ml Dark Chocolate
- 60 ml Malai
Preparation Steps
- 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.
Nutrition (per 100g)
- Calories: 420.5 kcal
- Protein: 10.2g
- Carbs: 53.8g
- Fat: 24.9g