Ingredients
Method
- Melt the butter and dark chocolate together until smooth. Let cool slightly.
- Whip the egg whites to soft peaks. In another bowl, whisk yolks and sugar until pale.
- Fold in the chocolate mixture, flour, and finally the whipped whites gently.
- Bake in greased pans at 160°C (320°F) for about 25 minutes. Cool completely before slicing.
- Toast the kataifi pastry in butter until golden. Stir in melted white chocolate, pistachio butter, and salt.
- Whip cream with sugar to soft peaks. Fold in pistachio paste. Transfer to a piping bag.
- Layer cake: Spread pistachio cream, add kataifi crunch, then more cream. Top with another cake layer. Chill for 20 minutes.
- Trim and cut the chilled cake into squares. Prepare molds with pistachio-white chocolate swirl and freeze briefly.
- Press each cake square into the mold, seal with melted dark chocolate, and freeze. Unmold and serve.
Nutrition
Notes
Store in the fridge up to 5 days. Freeze for longer storage and thaw slowly for best results. Use high-quality chocolate for best flavor and shine. Chill between steps for clean layers.
