If you’re not already on the hype train, let me, The Chubyy Diva escort you aboard with this masterpiece: the Dubai Viral Chocolate Crepe Cake, a pure indulgence you didn’t know you needed. We’re talking delicate, thin crepes stacked high, each layer slathered with lusciously smooth chocolate cream, and—because we don’t do boring—a decadent, crunchy pistachio knafeh surprise right in the centre.
Now, I may be biased (obviously), but after tasting the legendary Dubai Chocolate itself, I can confidently say this Dubai Viral Chocolate Crepe Cake holds its own, it is maybe even better (yes, I said it). And if you’re looking to impress at your next dinner party, this beauty will have your guests swooning and showering you with compliments. Trust me, this is the showstopper dessert you need.
Prep time: 2 and a half hours
Assembly time: 40 minutes
Serves: 9
Step 1: Chocolate Crepes
Ingredients:
- 480ml (2 cups) whole milk
- 90g all-purpose flour
- 45g cornstarch
- 20g (2 tbsp) Dutch processed cocoa powder
- 65g granulated sugar
- 6 large eggs
- 30g unsalted butter, melted
- Vegetable oil for greasing the pan
Method:
- In a large bowl, whisk together all the ingredients until smooth.
- Cover and refrigerate the batter for 30 minutes.
- Heat a 9-inch pan over low-medium heat and lightly grease it with vegetable oil.
- Pour just under ¼ cup of batter into the center of the pan, swirling to evenly coat the surface.
- Cook for 3–4 minutes, until the crepe starts to look matte, and cook for another 3–4 minutes.
- Transfer the cooked crepe onto a plate lined with greaseproof paper and repeat with the remaining batter.
- This recipe makes approximately 26 crepes.
- Allow the crepes to cool while you prepare the chocolate cream and pistachio knafeh filling for your Dubai Viral Chocolate Crepe Cake
Step 2: Chocolate Cream
Ingredients:
- 1000ml double cream
- 150g milk or dark chocolate, melted and cooled ( I used Lindt)
- 100g powdered sugar
Method:
- Whip the double cream and powdered sugar until thick but still spreadable. Avoid overwhipping.
- Gently fold in the melted chocolate until fully incorporated.
- Cover and refrigerate until needed.
Step 3: Pistachio Knafeh Filling
Ingredients:
- 200g Kataifi pastry ( available from any Middle Eastern stores or even on Amazon)
- 300g pistachio cream or butter. ( I used the Pisti Pistachio Cream, from Costco)
- 100g tahini ( I used Tesco’s own brand)
- 10g white chocolate ( I used Aldi’s own brand)
- 100g melted butter
Method:
- Preheat the oven to 200°C.
- Grease and line a large oven-safe dish.
- Tear the Kataifi pastry into short strands and place them in the dish.
- Drizzle the melted butter over the pastry, mixing well to ensure even coating.
- Spread the Kataifi evenly and bake for 15–20 minutes, stirring occasionally to ensure uniform roasting.
- Meanwhile, combine the pistachio cream, tahini, and white chocolate in a heatproof bowl.
- Place the bowl over a saucepan of simmering water and stir until smooth and well incorporated.
- Remove the bowl from heat once the mixture is fully combined.
- Add the roasted Kataifi to the mixture, stir well, and set aside (do not refrigerate).
Step 4: Chocolate Ganache
Ingredients:
- 150ml double cream
- 150g dark chocolate, chopped ( I used Lindt)
Method:
- Heat the double cream in a saucepan over medium heat, stirring continuously to prevent burning.
- Once hot, pour the cream over the chopped chocolate.
- Let it sit undisturbed for 2 minutes, allowing the chocolate to melt.
- Stir until smooth and fully combined.
- Cover and refrigerate for 10–15 minutes to cool slightly.
Final Step: Assembly
- While the ganache is cooling, start layering the crepe cake.
- Place the first crepe on a serving plate and spread two tablespoons of chocolate cream evenly on top, spreading with a palette knife to evenly coat the crepe.
- Add the next crepe and repeat until half of the crepes have been used.
- Spread the pistachio knafeh filling evenly over the crepes, creating a thick middle layer for a crunchy texture.
- Lightly spread some chocolate cream over the pistachio knafeh layer to help the next crepe adhere.
- Continue layering the remaining crepes, spreading chocolate cream between each one.
- Once the final crepe is placed, spread the remaining chocolate cream over the top.
- Pour the cooled chocolate ganache over the cake, ensuring an even coating.
- Refrigerate for 15 minutes or enjoy immediately.
Tips:
- Garnish with crushed pistachios or toasted Kataifi pastry for added texture.
- To achieve clean slices, heat your knife over an open flame or in boiling water before cutting.
- Use a rubber spatula to flip your crepes to ensure your pans are not scratched and the crepe doesn’t rip.
