Chocolate Cream Cake with Kataifi

Whip the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the sugar, fold in the melted and cooled chocolate, softened butter, then flour, baking powder, and vanilla. Mix thoroughly. Gently fold in the whipped egg whites with a spatula. Bake in a 20 cm pan at 180°C (350°F) for about 45 minutes. Let it cool completely, then slice into 4 equal layers.

Finely chop the kataifi dough. Sauté in butter until golden brown. In a separate pan, melt the sugar, then stir in the butter, heavy cream, nuts, and toasted kataifi. Mix well and let cool.

Whip the cream cheese with powdered sugar. Pour in the cold heavy cream and the melted, cooled chocolate. Whip until stiff and holds its shape.

Mix the boiled water with the honey until combined.

Brush each sponge layer with the syrup, spread with the cream, pipe a border of cream around the edges, and spoon the crunchy kataifi filling into the center. Repeat for the remaining layers. Frost the outside of the cake all over with the remaining cream. Chill in the refrigerator overnight to set.