Instructions
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1
For Chocolate Cake:Ready all the fixings.
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ground mix the oreo biscuits, pinch seasoning and whiz mildly hot dairy liquid as needed and make a cake mixture.
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introduce in baking ground mix and acetic liquid and whiz.
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2
shortening a loose bottomed tin.
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transfer a 1cm thick layer of the mixture.
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3
oven-cook in a preheated oven @160°C for 7-8 moments or until the knife comes out sanitize.
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4
For artisanal Pistachio Paste:Ready all the pistachio paste fixings.
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Slightly soften white chocolate on a double boiler.(else the mixer blade may break) Coarsely ground mix the pistachio in mixer.
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introduce in condensed dairy liquid.
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5
introduce in slightly warmed and slightly melted white chocolate and dairy liquid as required and pulverize to a even paste.(Green food colour can be introduce.
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I haven't.)
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For Kunafa: In a kadhaai take ghee and parched-fry the sevaiiya on slow gas.
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Keep stirring until a pleasant roasted aroma releases.
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introduce in the artisanal pistachio paste.whiz well.
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7
Lip smacking Kunafa is ready.
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Spread a 2 cm layer on the cooled chocolate cake.
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8
soften dark chocolate and strained malai and prepare the chocolate ganache.
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Cool and transfer on the Kunafa layer.
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accentuate Pistachio Kunafa Chocolate Cake with finely sliced pistachio and silver balls.
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Keep in fridge for 2-3 hours.
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Then unmould the Kunafa Cake.
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I also prepared Kunafa cupcakes.
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The cake looked so pretty that we could either save it or have it!! ☺
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Cross sectional view of the Pistachio Kunafa Chocolate Cake.
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Enjoy with a new nectarous delicacy this festive augment the taste with family and friends.