1. Set a non stick pan on medium heat and add butter to it.
2. Once the butter has melted, add the kunafa dough and roast till it becomes golden brown. Set it aside.
3. To make the pistachio paste, add california pistachios in a blender jar along with oil and icing sugar.
4. Pulse the entire mixture at regular intervals of about 1 minute until the pistachios start releasing some oil and turn into a paste.
5. Combine this pistachio paste with the roasted kunafa to make the filling for the cake.
6. To assemble the cake, place a layer of chocolate sponge on a stand or turn table.
7. Spread the pistachio kunafa filling generously over the cake layer and sandwich it with another chocolate sponge.
8. Now tightly wrap an acetate sheet around the assembled cake. Pour the chocolate glaze over the cake and pull the acetate sheet up to let the glaze drip down from all sides.

Recipe courtesy: Shivesh Bhatia