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I don’t usually jump on food trends but when I saw the recipe for a Dubai Chocolate Bar that went viral I knew I had to make something like it. That is when I decided to make this amazing Dubai Chocolate Crepe Cake recipe and OMG it is AMAZING! I cannot wait for you guys to try this!
Table of Contents
Why You’ll Love Dubai Chocolate Crepe Cake
These Dubai Chocolate Crepe Cakes are layer after layer of deliciousness. You start with slightly sweet, delicate thin crepe, which is easier to make than you would think. Then you layer it with a chocolate ganache which is like chocolate but creamier, easier to spread and richer. Then for the fun part, the toasted kataifi and pistachio cream combined to make a delicious spread. If you haven’t had a chance to try the viral Dubai chocolate bar recipe, it really is worth it!
How To Prepare
Crepes 🥞
Whisk the flour, sugar, salt, melted butter, milk and eggs. You want it a lot thinner than a pancake batter, so add more milk if needed. Cover and chill in the fridge for 20 minutes. Don’t skip the resting step, the flour needs to absorb the liquid and the gluten needs to relax for best results.
Chocolate Ganache 🍫
Chop the chocolate and add to a bowl. Heat up the cream until hot but not boiling. Pour it over the chocolate starting with only ¾ cup and let it sit uncovered for 5 minutes. Mix well. If some of the chocolate pieces aren’t melted, you can melt bain marie* but carefully so it won’t separate. Let it cool for 15 minutes, if it’s too thick to your liking add the rest of the cream.
Kataifi Pistachio Cream 🔥
In a pan, toast your kataifi until golden brown. Add the tahini and pistachio cream into the kataifi and mix.
Dubai Chocolate Crepe Cake 🥄
Preheat a non stick pan on medium heat, I’m using an 8 inch. Coat with a bit of butter and wipe it off. Add about 3 tbsp of the batter at a time and swirl it to coat the pan. Once little bubbles form on the top of the crêpe and the edges begin to curl up, it is time to flip. It will be about 2 minutes per side. Once the crêpes cooled, start the process. It may be hard to spread so be careful not to tear the crepes. You will be placing a crepe, chocolate ganache, crepe, pistachio kataifi, and repeat until you get to your desired height. I did about 17 crêpes. Spread chocolate on the last layer, top with crushed pistachios and chocolate shavings! Chill the cake in the fridge for 15-20 minutes at least before slicing.
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🔥Chef Nadia’s Tip🔥
Chill the cake in the fridge for 15-20 minutes before slicing at least. This will make cutting it MUCH easier.
Substitutions
- I made my own pistachio cream, but you can absolutely use store bought if you would like. I’ve seen it at Costco in big jars.
- If you can’t find kataifi in your area, you can buy phyllo dough and cut it with a sharp knife into very thin strips. Try to work fast because the dough dries out very quickly. It won’t be exactly the same because the texture will be off but it’s the same ingredients.
The Perfect Pairings
🍸 A Carajillo Martini is the perfect drink to cut the sweet of this dessert.
🌴 Dubai Chocolate Crepe cake is creamy and luxurious. Any type of fig is going to taste great with it. A few of my favorite recipes are Figs and Brie, Stuffed Dates and Figs and Feta.
Dubai Chocolate Crepe Cake: Questions Answered
You do, the flour needs to absorb the liquid and the gluten needs to relax for best results.
Sure! You can make the batter up to 2 days ahead and store it in an airtight container in the fridge.
Your batter may be too thin or you may be flipping the crepe too soon.
If it is grainy and separated it usually the emulsion has broken (chocolate and cream have separated) This can happen when the chocolate was overheated. You can try to fix it by gently reheating it with the double boiler method or carefully in the microwave and whisk in a small amount of warm milk.
Dubai Chocolate Crepe Cake
Equipment
- 2 bowls
- non-stick pan, 8 inch
Ingredients
Crepes
- ¾ cup all purpose flour
- ½ tbsp sugar
- pinch salt
- 2 ½ tbsp unsalted butter, melted
- 1 ¼ cup milk, room temperature, + more till desired consistency
- 2 eggs
- Butter for making the crêpes
Chocolate Ganache
- 6 oz dark chocolate bar
- 2 oz milk chocolate bar
- ¾-1 cup heavy cream
Pistachio Cream Kataifi
- 3 cups kataifi, shredded phyllo
- 8 oz pistachio cream, Pistachio Cream Recipe
- 3 tbsp tahini
Toppings
- crushed pistachios, to taste
- chocolate shavings, to taste
Instructions
Crepes
- Whisk the flour, sugar, salt, melted butter, milk and eggs. You want it a lot thinner than a pancake batter, so add more milk if needed. Cover and chill in the fridge for 20 minutes.
Chocolate Ganache
- Chop the chocolate and add to a bowl. Heat up the cream until hot but not boiling. Pour it over the chocolate starting with only ¾ cup and let it sit uncovered for 5 minutes. Mix well. If some of the chocolate pieces aren't melted, you can melt bain marie* but carefully so it won't separate. Let it cool for 15 minutes, if it's too thick to your liking add the rest of the cream.
Kataifi Pistachio Cream
- In a pan, toast your kataifi until golden brown.
- Add the tahini and pistachio cream into the kataifi and mix.
Dubai Chocolate Crepe Cake
- Preheat a non stick pan on medium heat, I'm using an 8 inch. Coat with a bit of butter and wipe it off.
- Add about 3 tbsp of the batter at a time and swirl it to coat the pan. Once little bubbles form on the top of the crêpe and the edges begin to curl up, it is time to flip. It will be about 2 minutes per side.
- Once the crêpes cooled, start the process. It may be hard to spread so be careful not to tear the crepes. You will be placing a crepe, chocolate ganache, crepe, pistachio kataifi, and repeat until you get to your desired height. I did about 17 crêpes. Spread chocolate on the last layer, top with crushed pistachios, chocolate shavings and that is it!
Kitchen Cam
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
