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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
