Allergens: Dairy, Gluten, Nuts
Cuisine: Middle Eastern / Fusion
Origin: Dubai-inspired modern pastry

This Dubai-style Pistachio Kataifi Chocolate Cake layers a buttery graham crust, creamy pistachio–white chocolate filling, crisp kataifi pastry, and a glossy dark chocolate glaze. It’s no-bake, indulgent, and built for that luxurious Middle Eastern dessert profile—creamy, crunchy, nutty, and ultra-satisfying.

Ingredients

Graham Base

• 1 cup crushed graham crackers
• 3 tbsp melted butter
• 2 tbsp melted white chocolate

Cream Cheese Layer

• 250g cream cheese, softened
• 1 cup all-purpose cream (chilled)
• 1/3 cup melted white chocolate (slightly cooled)
• 2 tbsp pistachio paste

Pistachio Kataifi Layer

• 150g kataifi pastry
• 3 tbsp melted butter
• 3 tbsp pistachio paste (generous, for stronger flavor and color)

Dark Chocolate Glaze

• 1 cup dark chocolate, melted
• 1–2 tbsp cream (optional, to adjust pour consistency)

Toppings

• Chopped pistachio nuts

Instructions

1. Prepare the Graham Base

Mix crushed graham crackers with melted butter and melted white chocolate until it resembles moist sand.
Press firmly into the bottom of a lined cake pan.
Chill for 10 minutes.

2. Make the Cream Cheese Layer

Beat cream cheese until smooth and fluffy.
Add chilled all-purpose cream, melted white chocolate, and pistachio paste.
Whip until thick and stable.
Spread over the graham base and freeze or chill for 20–30 minutes.

3. Prepare the Pistachio Kataifi Layer

Toast the kataifi gently until golden and crisp.
While still warm, toss with melted butter and a generous amount of pistachio paste until lightly coated.
Let the mixture cool fully.
Spread and lightly press the kataifi on top of the cream cheese layer, keeping it airy and crisp.

4. Add the Dark Chocolate Glaze

Melt the dark chocolate.
Add a splash of cream only if a smoother, thinner glaze is desired.
Pour over the kataifi layer, letting it drip naturally.
Finish with chopped pistachios.

5. Chill and Serve

Refrigerate for at least 2 hours or overnight for the best firmness and flavor.
Serve chilled for clean layers and perfect texture.

Substitutions

• Pistachio paste → Almond or cashew paste, but flavor will change
• Graham crackers → Digestive biscuits or Biscoff
• All-purpose cream → Whipping cream for lighter texture

Chef’s Tips

• Using more pistachio paste in the kataifi intensifies aroma and enhances the color naturally.
• Do not oversoak kataifi—keep it crisp.
• Let each layer set properly to achieve that luxury pastry look.

Wine Pairing

Best with sweet sparkling rosé, Moscato, or late-harvest Riesling.

Nutrition (Estimated per slice)

Approx. 440–490 calories depending on cream and chocolate used.

FAQ

Will the kataifi stay crunchy?
Yes — toasting well and avoiding excess moisture keeps it crisp.

Can I use milk chocolate instead of dark?
You can, but sweetness will increase significantly.

Can this be made ahead?
Yes, it’s perfect for overnight chilling.

Try this Middle Eastern-inspired showstopper and discover more global recipes at Simply-Cooking.com.