Dubai Chocolate Crepe Cake Recipe

Introduction

The Dubai Chocolate Crepe Cake is a decadent, layered dessert that combines delicate crepes with rich chocolate ganache and a nutty pistachio kataifi filling. With its impressive appearance and complex flavors, it’s perfect for special occasions or treating yourself to something extraordinary.

Ingredients

• ¾ cup all purpose flour
• ½ tablespoon sugar
• Pinch of salt
• 2 ½ tablespoons unsalted butter, melted
• 1 ¼ cup milk, room temperature (plus more as needed)
• 2 eggs
• Butter for making the crepes
• 6 oz dark chocolate bar
• 2 oz milk chocolate bar
• ¾ to 1 cup heavy cream
• 3 cups kataifi (shredded phyllo dough)
• 8 oz pistachio cream (see Pistachio Cream Recipe)
• 3 tablespoons tahini
• Crushed pistachios, to taste
• Chocolate shavings, to taste

Instructions

1. Step 1: In a bowl, whisk together the flour, sugar, salt, melted butter, milk, and eggs until smooth. The batter should be thinner than pancake batter; add more milk if required. Cover and chill in the refrigerator for 20 minutes.
2. Step 2: Chop the dark and milk chocolate and place in a heatproof bowl. Heat most of the cream until hot but not boiling. Pour ¾ cup of cream over the chocolate and let sit for 5 minutes. Stir until smooth; if there are unmelted pieces, melt gently over a bain marie. Let cool for 15 minutes, adding the remaining cream if the ganache is too thick.
3. Step 3: In a pan, toast the kataifi until golden brown. Combine the toasted kataifi with tahini and pistachio cream, mixing well to incorporate.
4. Step 4: Preheat an 8-inch non-stick pan over medium heat. Lightly butter the pan and wipe away excess.
5. Step 5: Pour about 3 tablespoons of batter into the pan, swirling to evenly coat the surface. Cook until bubbles form and edges curl, about 2 minutes per side. Repeat to make about 17 crepes and let them cool.
6. Step 6: Assemble the cake by layering a crepe, a spread of chocolate ganache, another crepe, then the pistachio kataifi mixture. Repeat until all crepes and fillings are used, ending with a layer of chocolate ganache on top.
7. Step 7: Garnish the top with crushed pistachios and chocolate shavings. Chill briefly if desired before serving.

Tips & Variations

• For a smoother batter, sift the flour before mixing.
• Add a splash of vanilla extract to the crepe batter for extra flavor.
• If kataifi is unavailable, finely chopped toasted phyllo can be substituted.
• Use a mix of dark and milk chocolate for a balanced ganache flavor.
• Chill the assembled cake for a few hours to help the layers set and flavors meld.

Storage

Store the crepe cake covered in the refrigerator for up to 3 days. To reheat, let it sit at room temperature for 15–20 minutes before serving. Avoid microwaving as it can make the crepes tough and the ganache oily.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crepes ahead of time?

Yes, you can prepare the crepes a day in advance. Stack them with parchment paper in between and keep them covered in the refrigerator to prevent drying out.

What is kataifi and where can I find it?

Kataifi is shredded phyllo dough commonly used in Middle Eastern and Mediterranean desserts. It can usually be found frozen or fresh in Middle Eastern or specialty grocery stores.

Dubai Chocolate Crepe Cake Recipe

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★★★★★

4.6 from 91 reviews

• Author: Mariam
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

Dubai Chocolate Crepe Cake is a decadent layered dessert featuring thin, tender crepes alternated with rich chocolate ganache and a crunchy pistachio kataifi cream mixture. This luxurious cake combines smooth dark and milk chocolate, buttery crepes, toasted shredded phyllo, and nutty tahini-infused pistachio cream to create an impressive and indulgent treat perfect for special occasions or an elegant dessert.

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Ingredients

Scale 1x2x3x

Crepe Batter

• ¾ cup all purpose flour
• ½ tbsp sugar
• pinch salt
• 2 ½ tbsp unsalted butter, melted
• 1 ¼ cup milk, room temperature (plus more as needed for consistency)
• 2 eggs
• Butter, for cooking crepes

Chocolate Ganache

• 6 oz dark chocolate bar, chopped
• 2 oz milk chocolate bar, chopped
• ¾–1 cup heavy cream

Kataifi Pistachio Cream

• 3 cups kataifi (shredded phyllo dough)
• 8 oz pistachio cream (prepared pistachio cream)
• 3 tbsp tahini

Toppings

• Crushed pistachios, to taste
• Chocolate shavings, to taste

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Instructions

1. Prepare the Crepe Batter: In a bowl, whisk together the all purpose flour, sugar, salt, melted butter, milk, and eggs until fully combined. The batter should be thinner than traditional pancake batter, so add additional milk if needed to reach a consistency that easily coats the pan. Cover and refrigerate the batter for 20 minutes to rest.
2. Make the Chocolate Ganache: Chop the dark and milk chocolate bars and place in a heatproof bowl. Heat ¾ cup of the heavy cream until hot but not boiling, then pour it over the chopped chocolate. Let it sit uncovered for 5 minutes to melt the chocolate. Stir until smooth. If some chocolate pieces remain unmelted, gently melt using a bain marie, careful to avoid separation. Let cool for 15 minutes. If the ganache is too thick, add more cream to adjust consistency.
3. Toast the Kataifi: In a dry pan over medium heat, toast the kataifi shredded phyllo until golden brown and crisp, stirring frequently to prevent burning.
4. Combine Kataifi with Pistachio Cream: Transfer the toasted kataifi to a bowl and mix in the tahini and pistachio cream thoroughly to create the kataifi pistachio mixture.
5. Cook the Crepes: Preheat a non-stick 8-inch pan over medium heat. Lightly butter the pan and then wipe off excess butter. Pour about 3 tablespoons of the crepe batter into the pan and quickly swirl to evenly coat the bottom. Cook until small bubbles form on the surface and the edges begin to lift, approximately 2 minutes. Flip the crepe carefully and cook the other side for about 2 minutes. Repeat for all batter and allow crepes to cool.
6. Assemble the Cake: Begin layering by placing one crepe on a serving plate. Spread a thin layer of chocolate ganache over the crepe, then add another crepe followed by a layer of the kataifi pistachio mixture. Continue alternating layers of crepe, chocolate ganache, crepe, and kataifi pistachio cream until reaching the desired height – approximately 17 crepes in total were used. For the final layer, spread chocolate ganache evenly on top.
7. Decorate: Sprinkle crushed pistachios and chocolate shavings over the top layer of ganache for garnish.

Notes

• Resting the crepe batter in the fridge improves texture and makes the batter easier to work with.
• Use a gentle hand when flipping crepes to prevent tearing as they are very thin.
• Adjust the amount of cream in the ganache to your preferred thickness.
• To ensure crisp kataifi, toast slowly over medium heat and stir frequently.
• This cake is best assembled shortly before serving to preserve crepe texture.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: Chocolate crepe cake, Dubai dessert, pistachio cream, kataifi, ganache, layered cake, Middle Eastern dessert