Pre-heat the oven to 180ºC/160ºC fan/Gas Mark 4 and grease and line a 20cm springform tin.

 In a small saucepan, melt the chocolate with butter over medium heat while stirring and allow to cool slightly.

 Beat the eggs, sugar and vanilla bean paste in a mixing bowl with a mixer, on the highest setting for 1 minute until fluffy. Fold in the butter-chocolate mixture.

Fold in the flour and the baking powder. Pop into the springform pan, and smooth out.

Bake in the oven for 25-30 minutes, or until a skewer comes outs clean. Take out of the tin and cool on a wire and allow to cool.

Prepare the pistachio kadayif filling- Chop the kadayif (angel hair) into small pieces. Pop into a pan with the butter and keep stirring until toasted, and it has a golden brown. 

Pop the toasted kadayif (angel hair), pistachio cream and tahini paste in a bowl and stir with a wooden spoon to form a creamy mixture. Allow the pistachio kadayif filling to cool.

Clean the spingform tin, and then place the cake back into the bottom of the tin. Put the cooled pistachio kadayif filling on top of the cake and and spread it out, leaving about 1 cm free at the edge.

Prepare the pistachio cream - Whip the cream with vanilla extract and. In a separate bowl, pop the cream cheese and pistachio cream in a mixing bowl and beat until combined. Add the cream and fold in. Spread the cream on the pistachio kadayif filling.

Prepare the chocolate glaze- Pop the chocolate and cream in a pan, and melt on a low heat until melted, allow to cool slightly. Pour over the pistachio cream and spread out until evan.
Warm the pistachio cream a little so that it becomes more liquid. Then drizzle over the chocolate.

Finally sprinkle over the chopped pistachios. Place the Dubai cake in the fridge for at least 1 hour.

Carefully loosen and remove the springform pan edge and place the cake in the fridge until serving