Choc Pistachio Dubai Cake (Printable Version)
# What You'll Need:
→ Chocolate Cookie Base
01 -
2½ cups smashed chocolate graham crackers (230g)
02 -
7 tbsp melted unsalted butter (98g)
→ Nutty Kataifi Mix
03 -
150g chopped shredded kataifi pastry
04 -
6 tbsp melted unsalted butter (85g)
05 -
¾ cup green nut paste (300g)
06 -
2 tbsp sesame seed paste (30g)
→ Green Nut Cheese Mixture
07 -
680g softened cream cheese
08 -
1 cup white sugar (200g)
09 -
⅓ cup room temp sour cream
10 -
½ cup green nut paste
11 -
2 tbsp sesame seed paste
12 -
3 large eggs at room temp
13 -
¼ tsp bitter nut flavoring
14 -
2 tsp vanilla flavoring
15 -
½ tsp salt
→ Dark Topping
16 -
1¼ cup chopped semi-sweet chocolate (212g)
17 -
¾ cup thick cream (180ml)
→ Finishing Touch
18 -
Crushed green nuts for sprinkling
# Steps to Follow:
01 -
Heat your oven to 325ºF (165ºC). Turn graham crackers into fine bits in a food processor. Stir in the melted butter and push the mix down firmly into an 8-inch or 9-inch springform pan. Pop in the oven for 10 minutes and let it cool all the way.
02 -
Put butter in a pan over medium heat until melted. Toss in the kataifi and mix well. Keep stirring for about 8-10 minutes till it turns golden. Dump it in a bowl and blend with the green nut paste and sesame paste. Put aside or chill for later.
03 -
Beat the soft cream cheese with a mixer on medium for 3 minutes. Throw in sugar and keep beating another minute. Fold in the green nut paste, sour cream, and sesame paste. Drop in eggs one by one, mixing just enough. Add the flavorings and salt, making sure to scrape down any chunks.
04 -
Butter the sides of your pan. Press half the kataifi mix over your base, patting it down well. Pour your cheese mix on top and smooth it flat. Wrap the bottom of the pan with foil and set it in a bigger pan. Add hot water around it.
05 -
Stick it in your hot oven for 60-70 minutes. The middle should wobble slightly but edges must be firm. Switch off the oven and leave it sitting there for an hour. Then chill it for at least 6 hours.
06 -
Warm up the thick cream to 180ºF (82ºC). Dump it over the chopped chocolate and wait a minute. Stir until smooth. Let it cool down and get thicker.
07 -
Spread a thin chocolate layer on your dessert and smooth it out. Add the rest of your kataifi mix, pressing down hard. Cover with the remaining chocolate, making it nice and even. Sprinkle crushed green nuts on top and wait 20 minutes before cutting.
# Additional Tips:
01 -
The water bath stops your dessert from cracking.
02 -
Make sure to chill it completely for the best results.