Ingredients
Equipment
Method
Creating the Chocolate Shell
- Place two-thirds of the dark chocolate in a heatproof bowl over simmering water. Melt to 115°F (46°C). Remove from heat and stir in the remaining one-third until cooled to 88°F (31°C).
- Using a pastry brush, paint a thick layer of the tempered chocolate inside a 9x5-inch silicone loaf pan. Chill for 15 minutes to set. Reserve remaining chocolate.
Making the Filling
- Melt the butter in a skillet over medium heat. Add chopped kataifi and toast until crispy and deep golden-brown. Remove from heat and cool completely.
- In a bowl, whisk together the pistachio cream, melted white chocolate, and tahini. Fold in the cooled toasted kataifi until evenly coated.
Assembly
- Spoon the gooey pistachio filling into the chocolate-lined mold, leaving 1/4-inch space at the top. Pour the remaining tempered dark chocolate over the filling to seal it. Chill for 30 minutes until fully hardened.
- Unmold the cake onto a simple white rectangular ceramic dish. Drizzle with 2 tbsp of warmed, light green pistachio glaze and sprinkle with roughly chopped green roasted pistachios. Slice with a hot, dry knife.
Nutrition
Notes
Ensure the kataifi is 100% cool before mixing it into the pistachio cream to prevent it from getting soggy.
Run your knife under hot water and wipe it dry before slicing to prevent the chocolate shell from cracking.
Run your knife under hot water and wipe it dry before slicing to prevent the chocolate shell from cracking.