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Dubai Chocolate Balls with Pistachio Kunefe Filling

Irresistible Dubai Chocolate Balls with Pistachio Kunefe Filling

A delightful dessert featuring rich chocolate balls infused with pistachio kunefe filling, perfect for sweet celebrations.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling Time 2 hours
Total Time 3 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Make sure it is softened to room temperature for easy mixing.
  • 8 oz Full-Fat Brick Cream Cheese Ensure it's softened for the best results.
  • 2 cups Granulated Sugar Brown sugar can add a different flavor profile.
  • 1 cup Sour Cream Can be replaced with Greek yogurt for a similar effect.
  • 2 tsp Pure Vanilla Extract Use high-quality vanilla for the best taste.
  • 4 large Eggs Ensure they are at room temperature for even mixing.
  • 3 cups Cake Flour All-purpose flour can be substituted by removing 2 tablespoons and replacing with cornstarch per cup.
  • 1 tsp Baking Powder Double-check for gluten-free options if adapting.
  • 1 tsp Salt A pinch is usually sufficient.
For the Toppings
  • 1 cup Homemade Whipped Cream Perfect for pairing with the cake's richness.
  • 2 cups Fresh Berries They complement the cake’s sweetness beautifully.

Equipment

  • Bundt pan
  • Electric Mixer
  • mixing bowls
  • spatula

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and grease a 10-12 cup capacity Bundt pan thoroughly.
  2. In a large mixing bowl, combine the softened unsalted butter and full-fat brick cream cheese. Cream together with granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  3. Add in the sour cream and pure vanilla extract to the creamy mixture and mix until well blended.
  4. Incorporate the large eggs one at a time, mixing well after each addition.
  5. Whisk together the cake flour, baking powder, and salt in a separate bowl. Slowly add these to the wet mixture on low speed until combined.
  6. Pour the thick batter into the prepared Bundt pan and smooth the top with a spatula.
  7. Bake for 75-95 minutes, covering loosely with aluminum foil around the 45-minute mark to prevent over-browning.
  8. Allow the cake to cool in the pan for 2 hours before inverting it onto a wire rack and letting it cool completely.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Room temperature ingredients ensure a smooth batter. Avoid overmixing for a light texture. The cake tastes better the next day.

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