Chocolate Base Cake

• 240gm Ausicows Butter
• 120gm Cottura Indulgence Dark Bar (fine cut)
• 200gm castor sugar
• 3 eggs (Grade A)
• 1tsp BWY Vanilla Essence
• 180gm all-purpose flour
• ¼ tsp baking soda
• ¼ tsp baking powder
• 1 tbsp UHT whipping cream

Pistachio Kunafa Layer

• 300gm Kataifi Dough
• 2 tbsp Butterich tub
• 150g Pistachio Glaze

White Chocolate Layer

• 100gm Cottura Indulgence White Bar
• 2 tbsp Meadow Fresh UHT Milk
• 1 egg white
• 1 egg yolk
• 20gm castor sugar
• 100gm fresh cream
• 1 tbsp gelatine
• 30ml water

Chocolate Topping

• 300gm Cottura Indulgence Milk Button
• 150ml Meadow Fresh UHT Milk

1. Preheat the oven to 160°C to 180°C (depending on your oven). Grease a 10-inch x 10-inch x 2.5-inch pan with margarine and line it with parchment paper.

2. Melt the butter, dark cooking chocolate, and caster sugar together. No need for a double boiler. Turn off the heat. Stir everything together, then set aside to cool at room temperature.

3. In another bowl, whisk the eggs until fluffy. Add the whipped eggs to the butter mixture and stir until well combined. Add the sifted dry ingredients, vanilla extract, and UHT whipping cream. Stir until smooth. Pour the mixture into the prepared pan and bake for 35 minutes or until fully cooked.

4. For Pistachio Kunafa, cut and separate the kunafa dough, then bake it in the oven at 180°C until golden and crispy. Once crispy, add margarine and mix until well combined. Let it cool for a moment.

5. Once cooled, mix it with pistachio paste/filling. Pour it over the chocolate cake, spread it out, and press it down firmly.

6. For the White Chocolate Layer, whip the fresh cream until it becomes stiff. Mix the gelatine and water, then heat using a “double boil” method. Stir well and let it cool slightly.

7. Melt the chocolate using the “double boil” method. Add the fresh milk, egg yolks, and gelatine to the melted chocolate. Stir well, then turn off the heat. Whip the egg whites and castor sugar until it forms a meringue. Ensure there’s no moisture or residue in the bowl.

8. Combine all the ingredients (except the whipped cream) into the egg yolk mixture and let it cool for a bit. Finally, fold in the whipped fresh cream and mix well. It’s now ready to be poured onto the Pistachio Kunafa layer. Chill in the fridge. Once cooled, pour the chocolate topping over the white chocolate cream layer.

9. For Chocolate Topping, heat the fresh milk using the “double boiler” method. Add the chocolate. Stir until well combined. Let it cool for a moment before pouring it over the “white chocolate creamy” layer.

10. Chill the Kunafa Chocolate Cake before cutting and serving.