Dubai Chocolate and Cocoa Cake with Pistachio Cream and Strawberries
A dessert that combines the best of three worlds: the intensity of cocoa, the sophisticated touch of Dubai chocolate, and the freshness of strawberries, all on a crunchy kataifi base with pistachios.
Ingredients for the cake:
- 220 g of flour
- 200 g of yogurt
- 150 g of sugar
- 100 g of sunflower oil
- 15 g baking powder
- 110 ml of milk
- 2 tablespoons of cocoa powder
Ingredients for the cream:
- 100 g of kataifi pasta
- 2 tablespoons melted margarine
- 1 tablespoon of sugar
- 200 g pistachio cream
- 120 g melted white chocolate or cream (optional)
Ingredients for decoration:
- Fresh strawberries for topping 🍓
- 150g Dubai chocolate for melting
Preparation:
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Mix milk, yogurt, sugar, cocoa, and oil. Add yeast and flour until combined.
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Bake at 180 ºC for 40 minutes.
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Brown the kataifi pasta with margarine and sugar.
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Mix with the pistachio cream (you can add white chocolate or cream).
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Spread the cream over the baked cake.
- Add sliced strawberries and cover with melted Dubai chocolate.
