This Dubai chocolate pie with pistachio is based on the famous and popular Dubai chocolate bar, or chocolate with a filling of crunchy dough strands and pistachio.
The Dubai chocolate bar is now very popular, and I totally understand why. I love chocolate, pistachios, and a crunchy texture. That’s why I made a Dubai chocolate pie with pistachio for my birthday, or a chocolate cake with a crunchy pistachio filling, finished with a chocolate ganache.
You can replace the dark chocolate with milk chocolate or a mix of dark and milk chocolate for the ganache. A ganache is very liquid when made, but it hardens as it cools. For the best result, let the ganache cool at room temperature so it is nice and smooth and easy to spread over the cake.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2025-07-29, this recipe is for 16 persons and takes 1 hours 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-09-14
Grease two springform pans with butter and optionally a light layer of flour. You can line the bottom with baking paper if you like.
Preheat the oven to 170 degrees Celsius.
Sift the cocoa powder together with the flour and baking powder and add a pinch of salt.
Beat the egg and sugar for 1 minute; it’s best to use an electric mixer for this.
Add sunflower oil and milk and mix until smooth again. Gradually add the flour mixture and mix into a smooth batter.
You can now divide the batter between 2 springform pans or use 1 springform pan and cut the cake in half after baking (bake the cake twice as long).
Bake the chocolate cakes until done in about half an hour. Check with a skewer; if it comes out clean, the cakes are done. Don't overbake the cakes, or they will become dry and crumbly.
Let the cakes cool completely and in the meantime make the ganache and pistachio filling.
Break the chocolate into small pieces.
Heat the heavy cream, butter, and chocolate over low heat in a small saucepan.
Stir until smooth with a whisk and then let the ganache cool completely. Do not put it in the fridge; it will get too hard, and you want it to be soft (but not liquid).
Place the kadayif in a large bowl and break it into small pieces. Make sure the dough strands are completely separated from each other.
Melt 100 grams of butter in a large frying pan and stir the melted butter through the dough. Mix well and then bake the dough until golden brown and crispy in the frying pan.
Stir regularly to ensure they color evenly and do not burn.
Transfer the crispy kadayif back to the large bowl and stir in the pistachio paste along with a pinch of salt. Since the kadayif is warm, the paste will mix well, then let it cool completely.
Place 1 of the cakes on a plate or large board. Make a border of ganache on the outside (on top of the cake); you can use a piping bag for this if you like.
Spread the pistachio filling in the middle of the cake; the ganache border will keep the kadayif inside the cake.
Place the 2nd cake on top and spread the remaining ganache over the sides and top of the cake. It only needs to be a thin layer, so the amount of ganache will be enough. You can do this with a silicone spatula or a small palette knife.
Finish the cake by sprinkling some chopped pistachios on top and place it in the fridge for an hour. You can also decorate the cake with stripes of pistachio cream. Enjoy!
Can I omit the butter in the ganache?
Yes, you can completely omit the butter and make a ganache with just heavy cream and chocolate. The butter adds shine to the ganache and gives it a softer, fuller flavor.
What is kadayif?
Kadayif is a type of dough, also known as shredded phyllo dough or angel hair, but it is slightly different from phyllo dough. The dough is divided into very thin strands, making it difficult to make yourself.
Fresh kadayif is available at Turkish stores; you can find it in the refrigerated section. Kadayif is also increasingly available at (larger) supermarkets.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 18.75 | gram | sugar | 75.38 | 18.56 g | 18.56 g | - | - | - | - | - | 0.02 mg | - | 0.38 mg | 0.75 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 25 | gram | flour | gluten | 91.00 | 17.45 g | 0.38 g | 0.38 g | 0.05 g | 2.85 g | 0.70 g | 0.50 mg | 0.25 mg | 5.00 mg | 5.00 mg | 45.00 mg | 25.00 mg | 0.08 mg | 0.28 mg | - | - | - | - | - | 0.03 mg | 0.03 mg | 0.07 mg | - | 8.75 µg | - | - | - |
| 9.38 | gram | cocoa powder | 38.53 | 1.01 g | 0.21 g | 2.30 g | 1.27 g | 1.86 g | 3.19 g | 8.44 mg | 1.17 mg | 10.78 mg | 48.75 mg | 140.63 mg | 61.50 mg | 0.37 mg | 0.33 mg | - | - | - | - | - | 0.08 mg | 0.02 mg | 0.01 mg | - | 2.63 µg | - | - | - | |
| 0.94 | gram | baking powder | 0.83 | 0.21 g | - | - | - | - | - | 0.18 mg | - | - | - | 0.05 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 0.06 | pinch | of salt | - | - | - | - | - | - | - | 25.00 mg | - | 0.01 mg | 0.18 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 14.06 | ml | sunflower oil | 113.98 | - | - | 12.91 g | 1.50 g | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 21.88 | ml | whole milk | milk | 13.56 | 0.94 g | 0.94 g | 0.74 g | 0.46 g | 0.81 g | - | 9.63 mg | - | 26.25 mg | 2.19 mg | 35.00 mg | 21.66 mg | - | 0.11 mg | - | - | 0.44 mg | 0.02 mg | 0.01 mg | 0.01 mg | 0.04 mg | 0.01 mg | 0.09 µg | 0.88 µg | - | - | - |
| 0.13 | eggs | egg | 10.80 | 0.08 g | 0.02 g | 0.75 g | 0.19 g | 0.94 g | - | 9.00 mg | 0.14 mg | 3.75 mg | 0.75 mg | 9.75 mg | 13.50 mg | 0.01 mg | 0.10 mg | 2.63 µg | 2.30 µg | - | 0.14 mg | 0.02 mg | 0.01 mg | 0.02 mg | 0.01 mg | 0.17 µg | 4.50 µg | 0.08 mg | 0.02 µg | - | |
| 12.5 | gram | kadayif | gluten, nuts, milk | 53.38 | 6.29 g | 3.73 g | 2.84 g | 1.56 g | 0.81 g | 0.23 g | 28.75 mg | 0.18 mg | 11.38 mg | 3.00 mg | 20.00 mg | 16.25 mg | 0.02 mg | 0.11 mg | 0.63 µg | 1.50 µg | - | 0.04 mg | 17.25 mg | 0.01 mg | 0.02 mg | 0.01 mg | 0.04 µg | 1.63 µg | 0.10 mg | 1.38 µg | - |
| 6.25 | gram | butter | milk | 45.94 | 0.04 g | 0.04 g | 5.16 g | 3.38 g | 0.04 g | - | 0.31 mg | 0.01 mg | 0.81 mg | 0.13 mg | 0.94 mg | 1.25 mg | - | - | - | - | - | 0.08 mg | 0.06 mg | - | - | - | - | - | - | - | - |
| 12.5 | gram | pistachio paste | nuts | 75.13 | 1.28 g | 0.80 g | 6.44 g | 0.69 g | 2.44 g | 1.18 g | 0.63 mg | 0.88 mg | 17.00 mg | 19.75 mg | 125.00 mg | 62.50 mg | 0.15 mg | 0.13 mg | - | - | 0.88 mg | - | - | 0.09 mg | 0.03 mg | 0.03 mg | - | 7.50 µg | - | - | - |
| 0.06 | pinch | of salt | - | - | - | - | - | - | - | 25.00 mg | - | 0.01 mg | 0.18 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 12.5 | gram | heavy cream | milk | 42.13 | 0.35 g | 0.35 g | 4.50 g | 2.50 g | 0.25 g | - | 4.38 mg | - | 9.38 mg | 1.25 mg | 11.88 mg | 7.50 mg | - | 0.03 mg | - | - | 0.13 mg | 0.11 mg | 0.04 mg | - | 0.01 mg | - | 0.03 µg | 0.38 µg | - | - | - |
| 6.25 | gram | butter | milk | 45.94 | 0.04 g | 0.04 g | 5.16 g | 3.38 g | 0.04 g | - | 0.31 mg | 0.01 mg | 0.81 mg | 0.13 mg | 0.94 mg | 1.25 mg | - | - | - | - | - | 0.08 mg | 0.06 mg | - | - | - | - | - | - | - | - |
| 18.75 | gram | dark chocolate | soy | 96.19 | 9.19 g | 9.19 g | 6.19 g | 3.79 g | 0.99 g | 0.21 g | 3.75 mg | 0.60 mg | 12.19 mg | 18.75 mg | 75.00 mg | 54.38 mg | 0.02 mg | 0.38 mg | - | - | - | - | - | 0.01 mg | 0.02 mg | 0.01 mg | - | 1.31 µg | - | - | - |
| 702.77 | 55.44 g | 34.25 g | 47.35 g | 18.75 g | 11.04 g | 5.50 g | 115.87 mg | 3.24 mg | 97.36 mg | 100.43 mg | 464.93 mg | 264.78 mg | 0.64 mg | 1.46 mg | 3.25 µg | 3.80 µg | 1.44 mg | 0.46 mg | 17.44 mg | 0.24 mg | 0.19 mg | 0.15 mg | 0.32 µg | 27.56 µg | 0.18 mg | 1.39 µg | - | ||||
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