Scrumptious Dubai Chocolate Cups

Leah Klein Leah Klein
5.0 (1 reviews)

Layers of yummy goodness! Chocolate, crunch, and pistachio, this cup is pure deliciousness in every bite.

1h 30m 6
Easy Vegetarian Pescatarian Parve

Contains: Egg, Gluten, Wheat, Tree nuts

Directions

Prepare the Cake

  1. Beat the sugar, eggs, and oil on a high speed. Add the rest of the ingredients and mix until well combined.

  2. Pour into a lined cookie sheet and bake for 35 minutes at 350 degrees Fahrenheit.

Prepare the Heavenly Kataifi Crunch

  1. Melt the margarine in a medium-sized pan. Add the chocolate and the kataifi, and let it toast for a few minutes.

  2. Shut the fire and add the pistachio, mix to combine.

Prepare the Chocolate Cream

  1. In a double boiler over medium heat, melt the chocolate and the sugars. Add cocoa and the dissolved coffee.

  2. Meanwhile, beat the margarine and yolks on high speed. Then add the melted chocolate mixture.

  3. Mix until combined, allow to cool and harden a bit.

Prepare the Pistachio Cream

  1. Beat the whip until stiff.

  2. Add the remaining ingredients and mix to combine.

Optional Chocolate Mold Topping

  1. Melt the baking chocolate and fill your desired molds. Top with a few chopped pistachios.

  2. Once hardened, remove from the mold.

How To Assemble

  1. Fill your cups in the following order. You can double the layers depending on the size cup you’re using: Cake, Chocolate Cream, Heavenly Kataifi Crunch and Pistachio Cream

Credits

About

Notes:
Can be assembled up to 24 hours in advance.

Description:
Food Photography by Frady Sandel

Description:
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

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1 Comment

Raquel Malul Kosher.com Team •

All the elements can definitely be frozen individually. I think you could assemble the cups and freeze them, my only concern would be if the kataifi were to get soggy. Maybe make it, freeze it in it's own bag and add on top before serving.