Step 1 of 7
Pistachio Kunafa Chocolate Cake
Heat the oven to 325°F. Make the chocolate cake batter: powder the Oreo cookies, add a pinch of salt and mix with warm milk as needed to form a batter, then stir in the baking powder and vinegar.
Step 2
Grease a loose-bottomed pan and pour in a 1 cm (⅜-inch) layer of batter. Bake for 7 to 8 minutes, until a skewer comes out clean, then cool on a wire rack.
Step 3
While the cake bakes and cools, make the pistachio paste: slightly melt the white chocolate on a double boiler. Coarsely powder the pistachios. Combine with the condensed milk, melted white chocolate and warm milk as needed, blending until a smooth paste forms.
Step 4
Make the kunafa: toast the vermicelli in a pan with the ghee over low heat, stirring until a pleasant roasted aroma develops. Cool, then mix with the pistachio paste.
Step 5
Spread a 2cm layer of kunafa over the cooled chocolate cake.
Step 6
Make the ganache: melt the dark chocolate with the malai (strained if needed) until smooth. Cool slightly, then pour over the kunafa layer.
Step 7
Garnish with chopped pistachios and silver sugar balls. Refrigerate for 2–3 hours, then unmould and serve.