Dubai brownie with pistachio ice cream
Recipe for a fudgy brownie à la Dubai chocolate – Dubai chocolate cake with pistachio ice cream
Servings 16 pieces
Calories 486kcal
Ingredients
- 160 g butter
- 25 ml flavourless oil
- 180 g dark chocolate (55%), 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%), buttons or roughly chopped
Crunchy pistachio layer
- 160 g toasted kadayif* shredded kataifi pastry
- 200 g pistachio cream sweet pistachio spread
Chocolate ganache
- 100 ml whipping cream (38% fat)
- 25 g butter
- 2 tbsp glucose syrup
- 200 g milk chocolate, buttons or roughly chopped
To serve
- Pistachio ice cream
- Chopped unsalted pistachios
- Edible gold flakes, optional
Instructions
- Melt the butter and oil in a saucepan. Turn off the heat and stir in the 180 g chocolate until completely melted. Set aside and let it cool slightly - without letting it set.
- Meanwhile, whisk the eggs and sugar until lightly foamy. Just a couple of minutes - it should not get to the pale, thick and fluffy stage.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, then stir everything together quickly and thoroughly, and finally fold the 80 g chocolate buttons into the batter.
- Line a baking tin of approx. 24x24 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.The cake should be fudgy and must not stay in the oven too long - so 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.
- Let the cake cool in the tin before topping it with the pistachio layer and ganache.
Crunchy pistachio layer
- Stir the kadayif and pistachio cream together. If your pistachio cream is very firm, warm it briefly in the microwave or stand the jar in a little hot water - that makes it easier to stir.*If you can't find toasted kadayif, you can toast it in a frying pan yourself first. Cut it into smaller pieces and fry it until golden in a little butter in a frying pan.
- Spread the topping in an even layer over the cake, making sure to go right to the edges.
Chocolate ganache
- Heat the cream, butter and glucose syrup in a small saucepan until it is only just starting to bubble at the edges. Stir as it heats.
- Remove the pan from 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.
Serving
- Take the cake out of the fridge at least 30 minutes before serving.
- Cut the cake into suitable pieces and serve with a sprinkling of chopped pistachios and a scoop of pistachio ice cream.
Nutrition
Calories: 486kcal | Carbohydrates: 50g | Protein: 7g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 293mg | Potassium: 265mg | Fiber: 2g | Sugar: 33g | Vitamin A: 442IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 1mg