Instructions
1. Begin by assembling all ingredients needed for the chocolate cake. Create a smooth batter by finely powdering the Oreo biscuits and mixing them with a pinch of salt and warm milk to achieve the desired consistency. Gently fold in the baking powder and vinegar to help the cake rise beautifully. 2. Prepare a loose-bottomed cake tin by greasing it thoroughly. Pour a 1cm thick layer of the prepared batter into the tin, ensuring an even spread for uniform baking. 3. Bake this layer in a preheated oven set at 160°C (320°F) for 7-8 minutes, or until a clean knife inserted in the center comes out without batter clinging. Once baked, transfer the tin onto a wire rack to cool completely, preventing sogginess and maintaining texture. 4. For the luscious homemade pistachio paste, gather all ingredients. Melt the white chocolate gently over a double boiler to avoid overheating, which can damage your mixer blades. Pulse the pistachios coarsely in a mixer, then combine with condensed milk. 5. Add the slightly warmed melted white chocolate and warm milk in moderation, blending everything into a smooth, vibrant paste. If desired, enhance the green hue with a drop of green food color—but it's perfect either way! 6. Moving to the kunafa component, heat ghee in a kadhaai or deep pan over low heat. Add sevaiya and roast slowly, stirring continuously until a delightful roasted aroma fills your kitchen, indicating a perfect golden-brown color. Allow to cool. 7. Mix the cooled kunafa with the homemade pistachio paste thoroughly to create a luscious filling. Spread a generous 2 cm thick layer of this pistachio kunafa mixture evenly over the cooled chocolate cake base. 8. Next, prepare the decadent chocolate ganache by melting dark chocolate with strained malai (cream) until smooth and glossy. Let it cool slightly before pouring this rich ganache over the kunafa layer, spreading gently for a smooth finish. 9. Garnish the top of your Pistachio Kunafa Chocolate Cake with chopped pistachios and silver edible balls, adding both crunch and elegance. Refrigerate the cake for 2-3 hours to set beautifully, then carefully unmold for serving. 10. For delightful variations, prepare kunafa cupcakes by following the same layering and frosting steps in cupcake molds—perfect for individual servings. 11. Slice to reveal a stunning cross-sectional view of pistachio layers, velvety chocolate, and delicate cake, showcasing the artistry behind this treat. 12. Enjoy this new festive delicacy with your loved ones—it's a dessert celebration sure to bring smiles and happiness at any gathering.
