Naeem Mohamed served up a delicious pistachio knafeh chocolate cake to celebrate Eid on Celebration Kitchen with Matt Tebbutt.

The ingredients for the chocolate sponges are: 520g plain flour, 600g caster sugar, 4 tsp baking powder, 2 tsp bicarbonate of soda, 4 free-range eggs, 260ml vegetable oil, 480ml buttermilk, 4 tsp instant coffee, 240ml boiling water and 100g cocoa powder.

For the chocolate fudge: 400ml evaporated milk, 290g soft light brown sugar, 300g dark chocolate, broken into small pieces and 120g unsalted butter, cut into cubes.

For the khaleeji cream: 150g cream cheese, 225ml double cream, 135ml condensed milk and 1 tsp vanilla extract.

For the pistachio knafeh filling: 100g roasted kataifi, 500g pistachio spread and 100g pure pistachio paste.

To decorate: 2 tbsp toasted Kataifi, 1 edible gold leaf and dusting pistachio powder.

See dessert recipes in the book titled: Tasty Dessert available from Amazon now.