No Bake Dubai Chocolate Cake

Ingredients

• 16 oz Chocolate Tea Biscuits
• 1 tbsp Instant Coffee
• 1 cup Boiling water
• 1 1/4 cup Heavy Cream
• 1/4 cup Powdered Sugar
• 3/4 cup Dark Chocolate Chips
• 3/4 cup Heavy Cream, warmed (it should be hot to the touch but not boiling)
• 1 3/4 cups Pistachio Cream (or 14 oz.)
• 6 cups Kataifi Dough, shredded
• 6 tbsp Unsalted Butter, melted
• 1 cup Crushed Pistachios

Instructions

1. 1

   Start by making the pistacho katafi filling. In a pan, add the butter and allow to melt before adding in the shredded dough.

2. 2

   Cook until the shredded dough starts to brown and crisp. This will take a few minutes. Stir so the butter and carameliation is evenly distrubuted.

3. 3

   Take it off the heat and add the pistachio cream to the crisp kataifi. Stir together until it is well incorporated. Set aside.

4. 4

   In a kitcheaid mixer with a whisk attachment or with an electric whisk, beat the heavy cream with the powdered sugar until stiff peaks are achieved. The result should be fluffy. Set to the side.

5. 5

   Boil a cup of water and add it to a shallow bowl. To that, add a tbsp of instant coffee of your choice. Stir together.

6. 6

   Dip the chocolate tea biscuits in the instant coffee. Be sure to do so quickly or the cookie will fall apart. All it takes is a dip on each side for a few seconds.

7. 7

   Then, place the dipped biscuit in a 9 by 13 baking pan. Keep doing so until you have one flat layer covering the base of the dish.

8. 8

   Top with half of the pistachio kataifi filling spreading it evenly across the top.

9. 9

   Follow by another layer of dipped biscuits.

10. 10

    Followed by a thick layer of whipped cream. You may have extras. Just place in a tupperware in the fridge to enjoy at a later tine.

11. 11

    Follow by another layer of dipped biscuits. Then top that off with the remaining pistachio kataifi evenly.

12. 12

    Add another layer of dipped biscuits. Now, add the chocolate chips to the hot heavy cream. Typically, I let my cream come to a light boil then take it off the stovetop and add the chocoalte to it. Stir together and let the chocolate dissolve. As it cools, the ganache will thicken. Let it cool for 5-10 minutes then drizzle all over the top of the cake creating an even layer of chocoale ganache on top.

13. 13

    Lastly, top it all off with crushed pistachios. Cover and place in the fridge for at least 4 hours. Best overnight. Take it out 10 minutes before serving. Feel free to serve with diced strawberries for freshness or even a dollop of whipped cream.