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Pistachio Kataifi Chocolate Cake
⊹₊ ˚‧︵‿₊୨୧₊‿︵‧ ˚ ₊⊹
Cake
2 large eggs
½ cup vegetable oil
½ cup milk
¾ cup yogurt
1¾ cups all-purpose flour
¾ cup semi-sweet cocoa powder
1¼ cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tbsp instant coffee
½ cup hot water

Kataifi:
¾ cup pistachio spread
1 cup kataifi
1 tbsp butter
½ cup heavy cream

Frosting:
¼ cup egg whites
½ cup granulated sugar
½ cup water
½ tsp cream of tartar
1 tsp vanilla
½ tbsp instant coffee

Kataifi:
In a large frying pan over medium-high heat, add the butter. Once melted, add in the kataifi and roast until golden brown, stirring constantly. Remove from heat and allow to cool, add in the pistachio spread and mix to combine. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the kataifi mixture, set aside.

Cake:
Preheat oven to 350°F. Grease two 8" round cake pans and line with parchment.

In a large bowl, beat together eggs, oil, milk, and yogurt until smooth. Sift in flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder. Add in the hot water and beat until combined and there are no streaks of flour.

Divide batter evenly between the pans. Bake for 15-20 minutes or when a toothpick inserted in the center comes out clean. Remove from oven and set on a wire rack, allow to cool for 10 mins in the pans, then remove from pans and set on a cooling rack.

Frosting:
Add sugar, cream of tartar, and water in a small saucepan over medium heat. Bring to boil and heat sugar to 245F.

Meanwhile, beat egg whites on medium speed until soft peaks forms, 2-3 minutes. With the mixer running, pour the hot syrup into the egg whites (aim for side of bowl, and avoid beater). Add in the instant coffee and vanilla. Continue beating until fluffy, 7 minutes.

To assemble:
Use a serrated knife to level your cakes and then brush the first cake base with a simple sugar syrup. Outline the cake top with a ring of coffee meringue, fill the center with half the kataifi. Follow by the second cake layer, brush of syrup, another ring of frosting and the remaining kataifi. Drizzle with melted chocolate. Optional: torch the meringue.

Enjoy!

Pettini with Tomato and Herbs

Ingredients:
• ½ stick butter
• 2 tbsp minced garlic
• ½ cup tomato sauce
• ½ cup heavy cream
• 80 grams parmesan
• ½ oz dark chocolate
• salt to taste
• Fresh basil, thyme, and oregano
• 350 grams boiled pasta

Instructions:
In a large saucepan over medium-high heat, add the butter and minced garlic. Saute until golden brown. Add in the tomato sauce, heavy cream, parmesan, dark chocolate, and salt to taste. Cook until it reaches a slight boil.

Reduce flame to low and add in the fresh basil, thyme, and oregano. Mix until wilted. Toss in the boiled pasta with sauce and serve. Enjoy!

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