Step #1
Make the cakes according to packet instructions. Divide between two 7” tins and bake for 30-32 minutes @160C. Cool completely then level if required.
Step #2
Make the filling. Melt the butter in a large pan and cook the kataifi until golden and crunchy. Transfer to a large bowl and combine with the pistachio cream. Set aside.
Step #3
Make the ganache. Place the chocolate into a large heatproof bowl. Heat the cream up until almost bubbling, then pour over the chocolate. Leave to sit for a couple of minutes before stirring until smooth and melted. Allow to cool enough so the ganache is a smooth spreading consistency, like that of buttercream.
Step #4
Assemble the cake. Place the first cake on a plate or cake stand. Top with all the pistachio filling, spreading to the edges and levelling the top. Place the second chocolate cake on top and use the ganache to cover the top and sides of the cake. Drizzle the top of the cake with a little pistachio cream and sprinkle with chopped nuts to finish.
Step #5
Recipe created by Andrea at: Movers & Bakers
