Dubai brownie with pistachio, kadayif (shredded filo pastry) and milk chocolate ganache – the ultimate Dubai chocolate cake.
This brownie is something quite special. A cake that is pure indulgence, layer upon layer of flavour and texture – and of course it is inspired by the viral, irresistible Dubai chocolate bars that have taken the world (and Instagram!) by storm.
The cake is built up in three magical layers: an intense, gooey brownie at the base, topped with a layer of crisp kadayif and pistachio cream – and finally a glossy, creamy milk chocolate ganache that all but melts into the layers beneath. It is a cake with real wow factor, in both flavour and looks – and it is perfect as a dessert, for a birthday or as a weekend treat.
It keeps well in the fridge for 4-5 days – but remember to take it out at least 30 minutes before serving. That gives the layers a chance to soften and meld a little, creating that extra gooey bite that makes all the difference.
Dubai Brownie with Pistachio and Chocolate Ganache
Ingredients
- 160 g butter
- 25 ml neutral-flavoured oil
- 180 g dark chocolate (55% cocoa), buttons or roughly chopped
- 280 g caster sugar
- 4 eggs
- 80 g plain flour
- 20 g unsweetened cocoa powder
- 1 1/2 tsp vanilla sugar
- 1/2 tsp salt
- 1/4 tsp baking powder
- 80 g dark chocolate (55% cocoa), buttons or roughly chopped
Kadayif and pistachio
- 160 g toasted kadayif*
- 200 g pistachio cream
Milk chocolate ganache
- 100 ml whipping cream (38% fat)
- 25 g butter
- 2 tbsp glucose syrup
- 200 g milk chocolate
To serve
- Edible gold flakes (optional)
- or chopped unsalted pistachios
Method
- Melt the butter with the oil in a saucepan. Turn off the heat and stir in the 180 g of chocolate until melted. Set aside and let it cool slightly – without letting it set.
- Whisk the eggs and sugar until lightly foamy. No more than a couple of minutes – you do not want them pale, thick and fluffy.Stir the butter and chocolate mixture into the eggs until you have a smooth, even batter.
- Combine all the dry ingredients and sift them into the batter, stir everything together well and quickly, and finally fold the 80 g of chocolate buttons into the batter.
- Line a baking tin of approx. 24×24 cm with baking parchment and pour in the batter.
- Bake the cake in the middle of a preheated oven at 175°C, conventional oven (top and bottom heat), for approx. 25 minutes. Check the centre of the cake after approx. 25 minutes with a skewer or similar. A little batter should still cling to it – then it is perfect.
- Leave the cake to cool while you make the topping.
Kadayif and pistachio
- Stir the kadayif and pistachio cream together. If the pistachio cream is very firm, warm it briefly in the microwave or by standing the jar in a bowl of hot water – it will be easier to stir.*If you cannot find toasted kadayif, you can toast it yourself in a frying pan first. Cut it into smaller pieces and fry it in a little butter until golden.
- Spread the topping over the cake in an even layer, making sure to go right to the edges.
Milk chocolate ganache
- Heat the cream, butter and glucose syrup in a small saucepan until it is just beginning to bubble around the edges. Stir as it heats.
- Take the pan off the heat and stir the chocolate into the cream until you have a completely smooth ganache.
- Pour the ganache over the cake and spread it in an even layer. Decorate with a few gold flakes or chopped pistachios, if you like.
- Store the cake in the fridge, but take it out at least 30 minutes before serving.
Nutrition
Premium
Den var meget god men der var rigtig meget kadayif i forhold til pistaciecremen så jeg brugte ca halvdelen af kadayifen og pistaciecremen til mellem delen
Hej Aida
Tusind tak for de søde ord 🙂
Og fedt du lige fik justeret så den passer til din smag – dejligt den smagte dig 🙂
Warm wishes, Dianna
En af de bedste kager jeg har smagt. Jeg lykkedes dog ikke med at få lagene til at hænge ordentligt sammen.
Hej Mikkel
Hvor gør det mig glad at høre, tusind tak for de søde ord:)
Warm wishes, Dianna
Kan man lave ganache uden glukosesirup?
Hej Rikke
Det kan du godt ja – glykosesiruppen hjælper med glans og konsistens, men den kan godt laves uden:)
Warm wishes, Dianna
Pistaciecreme kan du linke til hvor du har købt den, opskriften må prøves 🙂
Hej Torben
Køber lidt forskellige alt efter hvor jeg handlet – men kageshops online har det:)
Prøv at gå efter minimum 35% pistacie og gerne højere:)
Dbh Dianna
Kan jeg fryse kagen
Hej Anne Marie
Har desværre ikke prøve 🙂
Warm wishes, Dianna
Hejsa
Hvor køber man pistaciecreme?
Vh Mette
Hej Mette
Det har de mange steder synes jeg – men selv køber jeg det online så jeg får en med højt % af pistacie:)
Warm wishes, Dianna
Hej☺️
Skal ganachen være afkølet inden den kommer på kagen?
Mvh Maybritt
Hej Maybritt
Den bliver fin afkølet når chokoladen røres i, så det er ikke nødvendigt at køle den yderligere 🙂
Warm wishes, Dianna
Hvis jeg fordobler opskriften, skal den så bages i en almindelig bradepande?
Hej Sara
Hvis det skal være en almindelig bradepande, så tror jeg faktisk du skal op og bage 3 portioner, for at mængden passer 🙂
Warm wishes, Dianna
Tak for svar.
Passer perfekt, for vi det er til en stor 18 års fødselsdag. Hvor lang tid ville du give den på varmluft? Og tror du det bliver en udfordring, at få kagen ud af bradepanden uden at knække den?
Hej Sara
Hvis du har bagepapir i bunden, så kan du sagtens få den ud, uden den knækker – hvis formen ikke er for stor 🙂
Varmluft er samme tid, men sænk varmen med 20 grader 🙂
Warm wishes, Dianna
Fantastisk og lækkert. Holder sig frisk flere dage
Hej Helle May
Åhhh hvor gør det mig glad at høre – tusind tak for de søde ord:)
Warm wishes, Dianna
Hej❤️ hvor køber man kadayif?
Hej Mette
Normal har det – og ellers i en grønthandler/Bazar 🙂
Warm wishes, Dianna
Hej hej
Kan den fryses?? Og stadig være lidt sprød
Hej Inge-Lise
Det har jeg desværre ikke prøvet – så det tør jeg ikke svare på.
Warm wishes, Dianna
Er den skærefast nok til at man kunne lave den i en lille springform?
Vanvittig brownie! Må nok sige det er den bedste jeg har smagt. WOW
Hejsa
Hvor gør det mig vildt glad at høre, TAK 🙂
Warm wishes, Dianna