Everyone has heard of Dubai chocolate. How about trying this cake, which combines the viral combination of chocolate and pistachio cream? With a fluffy cocoa sponge, delicate hazelnut spread, chocolate and crunchy pistachios, this dessert has it all.
For the sponge, we will need:
For the pistachio filling, we will need:
For the chocolate filling, we will need:
For decorating, we will need:
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Instructions:
Let’s start by preparing the sponge. Separate the egg yolks from the whites and whisk the yolks with the sugar until light and fluffy. Gradually whisk in the oil and water, then add the sifted flour, cocoa powder, and baking powder. Whisk the egg whites with a pinch of salt until stiff, then gently fold them into the batter in batches. Take a cake tin (ours was 20 cm in diameter), spray it with oil spray, and pour in the batter. Place in an oven preheated to 180 °C and bake for 30 minutes.
In the meantime, prepare the pistachio cream. Dissolve white chocolate with coconut oil in a water bath or microwave, add pistachio butter, cream cheese and mix thoroughly. Then add the chopped pistachios and stir.
Prepare the chocolate filling in the same way. Melt the dark chocolate and stir it into the cream cheese.
Cut the baked and cooled sponge in half lengthwise. Spread pistachio cream on the inside of one half, and half of the chocolate cream on the inside of the other. Sandwich the halves together with the coated sides facing inwards and place the cake upright on a serving plate. Spread the remaining chocolate cream over the top of the cake and sprinkle with chopped pistachios. Leave to set, then serve.
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| Energy value | 304 kcal |
| Protein | 10 g |
| Carbohydrates | 20 g |
| Fats | 20 g |
| Fibre | 2 g |
If Dubai chocolate is your guilty pleasure, then you must try this cake with the immortal combination of chocolate and pistachio.
Feel free to share your creations with us on social media by tagging #gymbeamcom.