Chocolate Cake Recipe

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• Kataifi dough adds crisp texture and golden color to the pistachio filling.
• Pistachio cream gives a nutty, buttery richness (can substitute with Nutella or almond paste if needed).
• Chocolate tea biscuits absorb coffee perfectly, forming a soft base.
• Dark chocolate chips create a smooth ganache topping; semisweet also works.
• Whipped cream layer lightens the cake and adds a creamy contrast.

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Ingredients:

Base:

• 16 oz chocolate tea biscuits
• 1 tbsp instant coffee
• 1 cup boiling water

Whipped Cream Layer:

• 1 1/4 cups heavy cream
• 1/4 cup powdered sugar

Pistachio Filling:

• 6 cups kataifi dough, shredded
• 6 tbsp unsalted butter, melted
• 1 3/4 cups pistachio cream (or one 14 oz jar)

Ganache:

• 3/4 cup heavy cream (heated, not boiling)
• 3/4 cup dark chocolate chips

Topping:

• 1 cup crushed pistachios

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Step-by-Step Instructions:

1. Prepare the Pistachio Filling:
   Melt butter in a large skillet over medium heat. Add shredded kataifi dough and cook, stirring constantly, until golden and crisp. Remove from heat and mix in pistachio cream until well combined. Set aside to cool.
2. Make the Whipped Cream Layer:
   In a chilled bowl, beat heavy cream with powdered sugar until stiff peaks form. Refrigerate until ready to use.
3. Dip the Biscuits:
   Dissolve instant coffee in boiling water. Quickly dip each biscuit (2–3 seconds per side) and arrange a single layer in a 9×13-inch pan.
4. Layer the Dessert:
   • Spread half the pistachio mixture over the first layer of biscuits.
   • Add another layer of dipped biscuits, followed by the whipped cream layer.
   • Repeat with another biscuit layer and the remaining pistachio mixture.
   • Finish with a final layer of dipped biscuits.
5. Make the Ganache:
   Heat heavy cream until just below boiling. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth. Let cool slightly, then pour over the cake.
6. Add Toppings and Chill:
   Sprinkle crushed pistachios over the ganache. Cover and refrigerate for at least 4 hours or overnight.
7. Serve:
   Allow the cake to sit at room temperature for 10 minutes before slicing. Optional: garnish with fresh strawberries or an extra dollop of whipped cream.

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Tips and Tricks:

• For even biscuit layers, break pieces to fill gaps.
• Don’t over-soak the biscuits—they’ll fall apart.
• Use chilled equipment for better whipped cream results.
• Let the ganache cool slightly so it doesn’t melt the whipped cream below.

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Variations and Customizations:

• Nut-Free Option: Swap pistachio cream with Biscoff or caramel spread.
• Vegan Version: Use plant-based whipped topping, vegan butter, and dairy-free ganache.
• Extra Crunch: Add roasted hazelnuts or almonds between layers.
• Fruit Twist: Add sliced bananas or strawberries between the whipped cream and biscuits.

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