Konafah Pistacho Chocolate Crunch Cake

Name: Konafah Pistacho Chocolate Crunch Cake
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Plain flour; 30 Grams of Cocoa powder; 5 Grams of Baking powder; 5 Grams of Baking soda; 150 Grams of White sugar; 250 ML of Water; 5 Grams of Instant coffee; 100 Grams of Butter; 2 Tbsp of Vegetable oil; 90 Grams of Sour cream; 2 Piece of Organic Eggs; 5 ML of Vanilla essence; 75 ML of Whipping cream; 75 Grams of Nutella; 100 Grams of Pistachio cream; 150 Grams of Konafah dough

A rich, chocolatey cake with irresistible crunchy layers, inspired by the viral trend everyone’s been craving!

Kcal 476 · Prot 8 · Carbs 53 · Fat 26

60 min

A rich, chocolatey cake with irresistible crunchy layers, inspired by the viral trend everyone’s been craving!

Kcal 476 · Prot 8 · Carbs 53 · Fat 26

Ingredients

Chocolate cake

Plain flour 10*11*

200 Grams

Cocoa powder

30 Grams

Baking powder

5 Grams

Baking soda

5 Grams

White sugar

150 Grams

Water

250 ML

Instant coffee

5 Grams

Butter 4*

100 Grams

Vegetable oil

2 Tbsp

Sour cream 4*

90 Grams

Organic Eggs 5*

2 Piece

Vanilla essence

5 ML

Chocolate ganache

Whipping cream 4*

75 ML

Nutella 2*4*9*

75 Grams

Topping

Pistachio cream 2*4*

100 Grams

Konafah dough 4*10*11*

150 Grams

Allergens

*10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *2 Tree Nuts, *9 Soya

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1985 / 476
Fats (g)	25.7
of which saturated (g)	12.9
Carbohydrates (g)	53
of which sugars (g)	34.2
Fibers (g)	1.6
Proteins (g)	8
Salt (g)	0.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep dry ingredients

Preheat the oven to 170°C (no fan).
In a large bowl, sift in the flour, cocoa powder, baking powder, baking soda and a pinch of salt.
Add the sugar and whisk well until combined.
Set aside.
Boil the measured water and pour into a cup or jug with a spout.
Add the instant coffee and mix until dissolved.

2 Prep wet ingredients

In a separate bowl, add the butter and melt in the microwave.
Cool slightly, then whisk in the vegetable oil, sour cream, eggs and vanilla essence until creamy.

3 Combine batter

Add the dry ingredients into the wet ingredients.
Whisk until mostly combined, then pour in the hot coffee and mix really well.
The batter will be smooth with a runny consistency.

Tip! The hot coffee won't impart much flavour, but will only enhance the rich chocolate in the cake, and dissolve the sugar.

4 Bake

Grease a medium-sized baking dish.
Pour the batter into the dish and bake in the centre rack of the oven for 35-40 minutes, or until a toothpick comes out clean in the centre.
Cool the cake completely in the dish, or chill in the fridge for 30 min.

5 Make toppings

Meanwhile, add the cream to a measuring jug and gently heat in the microwave for 20-30 sec. Do not boil.
Add the nutella and whisk until smooth.
Heat a non-stick pan over medium heat with a drizzle of oil.
Crumble the konafah dough in your hands into smaller pieces. Fry for 8-10 min, stirring often, until its toasted and golden in colour.
Add the crispy konafah into a bowl with the pistachio cream and mix until well coated.