Today, I’d like to share with you the recipe for the No-Bake Dubai Chocolate Cake, a dessert that looks like it’s from a fine bakery but can be easily prepared at home without turning on the oven!
I’ve always had a soft spot for quick and easy desserts, especially those that require minimal effort but are highly satisfying. If you’re a fan of chocolate desserts, I recommend trying my Chocolate Hazelnut Cake or my No-Bake Dark Chocolate Cheesecake. These recipes, just like the Dubai Chocolate Cake, are perfect for surprising guests or treating yourself to something special.
Ingredients:
- 300g (10.5 oz) chocolate biscuits
- 150g (5.5 oz) butter, melted
- 200g (7 oz) kadayif (“angel hair” pastry)
- 50g (2 oz) butter (for the filling)
- 250g (9 oz) pistachio cream
- 150g (5.5 oz) chocolate spread (for topping)
How to prepare the No-Bake Dubai Chocolate Cake:
- Prepare the base: Crush the biscuits into a fine powder. Add the melted butter and mix well. Press the mixture into a cake tin, compacting it with the back of a spoon and forming the edges. Refrigerate for at least 30 minutes.
- Prepare the filling: Crumble the kadayif and toast it in a pan with butter until golden brown. Let it cool, then mix it smoothly with the pistachio cream. Pour the filling onto the chilled base and smooth it with a spatula.
- Apply the topping: Spread the chocolate spread over the filling, creating a smooth, even layer.
- Set: Refrigerate the cake for at least 2 hours before serving to allow the filling to set perfectly.
Tips:
- Storage: The Dubai Chocolate Cake will keep in the refrigerator, covered with cling film or in an airtight container, for 3-4 days. You can also freeze it in portions and thaw at room temperature.
- Variations: Try adding chopped hazelnuts or almonds between the filling and the topping for a crunchy touch. Or replace the chocolate spread with dark chocolate ganache for a more intense flavor.
Enjoy your meal!
