Can you use kataifi for Dubai chocolate?

Absolutely. Kataifi pastry is what gives this dessert its iconic texture. Its crisp, nest-like strands create a beautiful contrast to the smooth chocolate ganache. I’ve found that kataifi not only works but elevates this cake far beyond what you’d expect from a traditional chocolate dessert.

What is Dubai chocolate cake?

Dubai chocolate cake isn’t just about rich chocolate—it’s about layering luxury. Inspired by flavors from the Middle East, it often includes dark chocolate, pistachios, fragrant rosewater, and intricate textures like kataifi. This version captures all of that, turning every slice into a celebration of elegance and contrast

What is kataifi in Dubai?

In Dubai, kataifi is cherished for its versatility in desserts, often used in sweets like kunafa. Here, it steps into a more modern role, baked until golden and layered with chocolate and pistachios. Its presence connects this cake to centuries of culinary tradition, while still feeling fresh and new.

What is the pastry in the Dubai chocolate bar?

The pastry element you’ll find in Dubai-style chocolate bars, especially viral creations, is usually kataifi or phyllo. In this cake, kataifi becomes more than just texture—it’s a signature. Toasted and layered, it holds the structure of the cake while adding that unmistakable crunch in every bite.

Kataifi Dubai Chocolate Cake Recipe: A Dessert to Be Cherished

Description

A luxurious layered dessert with crispy kataifi pastry, silky dark chocolate ganache, and roasted pistachios, finished with a fragrant rosewater syrup.

Ingredients

Scale

500g kataifi pastry

150g unsalted butter, melted

1 cup pistachios, chopped

300g dark chocolate, chopped

300ml heavy cream

2 tbsp unsalted butter (for ganache)

1 cup granulated sugar

1 cup water

1 tbsp fresh lemon juice

1 tbsp rosewater (optional)

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Instructions

1. Preheat oven to 350°F and gently separate kataifi pastry.

2. Brush kataifi with melted butter and toast on baking trays until golden.

3. Heat cream until steaming and pour over chocolate. Let sit.

4. Stir ganache until smooth, then mix in butter.

5. Layer kataifi, ganache, and pistachios in a springform pan.

6. Repeat layers, ending with kataifi on top.

7. Boil sugar, water, lemon juice for syrup. Add rosewater at the end.

8. Drizzle warm syrup over cake and chill for 2–3 hours before serving.

Notes

Use fresh, vibrant green pistachios for best visual and flavor.

Always apply syrup while it’s warm for proper absorption.

Let cake chill fully before slicing for clean presentation.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Dessert
Method: No-bake, Baked
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 slice
Calories: 385
Sugar: 26g
Sodium: 45mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 7g
Cholesterol: 40mg