Pop 25g dark chocolate  in a microwave safe bowl and melt on 30 second bursts, until melted.

Add the remaining chocolate to another bowl with the cream, melt on 30 second bursts, until melted.

Chop the kadayif (angel hair) into small pieces and toast it with the butter in a pan until golden brown. Mix the roasted kadayif (angel hair) with the pistachio cream and tahini paste in a bowl to form a creamy mixture. Allow the Dubai Chocolate filling to cool slightly.

Beat the eggs with the sugar and Vanilla extract in a mixing bowl with a mixer on the highest setting for 1 minute until frothy. Briefly stir in 25 g of melted chocolate and the milk. Mix the flour with the cocoa and baking powder and stir in briefly on a medium setting.  

Heat the oil in a non-stick pan. For each pancake, add about 1 tablespoon of batter, bake on both sides at medium heat and prepare about 15 pancakes.

Put 3 pancakes together with the Dubai chocolate filling in the middle to form a pancake stack. 

Pour the ganache over them, pour over the melted pistachio cream and sprinkle with pistachios and serve the Dubai Chocolate Pancakes sprinkled with pistachios.