Dubai Chocolate Pistachio Roll Cake

Dubai Chocolate Pistachio Roll Cake 🍫💚

Ingredients

• For the Chocolate Sponge

• 4 large eggs, separated
• ¾ cup granulated sugar
• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
• 2 tbsp milk
• 2 tbsp vegetable oil

• For the Pistachio Filling

• 8 oz cream cheese, softened
• ½ cup pistachio cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• ½ cup finely chopped pistachios
• For the Crispy Kataifi Layer
• 1 cup shredded kataifi pastry
• 1 tbsp butter
• ⅓ cup pistachio cream

• For the Chocolate Coating

• 1 cup semi-sweet or dark chocolate chips
• ½ cup heavy cream
• 1 tbsp butter

• For Decoration

• ½ cup chopped pistachios
• ¼ cup toasted kataifi
• Extra pistachio cream for drizzling

👩‍🍳 Instructions

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly-roll pan with parchment paper.

Beat egg yolks with half the sugar, vanilla, milk, and oil.

Sift together flour, cocoa powder, baking powder, and salt. Fold into the yolk mixture.

Beat egg whites until foamy. Gradually add the remaining sugar and beat until soft peaks form.

Gently fold the egg whites into the batter.

Spread evenly in the pan and bake for 12–15 minutes.

Immediately turn the sponge onto clean parchment, peel off the baking paper, and roll tightly while warm. Cool completely.

Toast the shredded kataifi with butter in a skillet over medium heat until golden and crisp. Cool, then mix with pistachio cream.

Beat cream cheese, pistachio cream, powdered sugar, and vanilla until smooth.

Whip the heavy cream to soft peaks and gently fold it into the pistachio mixture. Fold in chopped pistachios.

Carefully unroll the cooled sponge and spread the pistachio cream evenly over it.

Spread a thin line of the crispy kataifi-pistachio mixture across the filling.

Roll tightly into one continuous cylindrical Swiss roll, keeping the sponge and filling connected in a natural spiral.

Wrap and refrigerate for at least 2 hours.

Heat the heavy cream until steaming and pour over the chocolate chips. Let sit for 2 minutes, then stir in butter until glossy.

Pour the ganache over the chilled roll.

Sprinkle with chopped pistachios and toasted kataifi.

Drizzle lightly with pistachio cream.

Refrigerate for 20–30 minutes, then slice.

Tip: Keep the kataifi layer thin and crisp so the roll stays soft and the spiral remains clean and clearly visible.

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