Thaw the knafeh dough overnight in the refrigerator. Preheat your oven to 350°F (175°C). Gently toast the dough in a skillet over medium heat for about 5–7 minutes.

In a small saucepan, heat 1 cup of heavy cream over medium heat until it begins to simmer. Remove from heat, add chocolate, let sit for 2–3 minutes, then stir until smooth.

Grease a 9-inch tart pan and layer half of the toasted knafeh dough at the bottom. Pour the chocolate ganache over this layer.

Sprinkle remaining knafeh dough over the ganache and bake for 25–30 minutes until edges turn golden brown.

Once baked, cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.