Chocolate Baklava
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
450 g
Pecan (finely chopped)230 g
Dark Chocolate1 cup
White Sugar1.5 tsps
Ground Cinnamon450 g
Phyllo Dough (thawed)1.25 cups
Unsalted Butter (melted)3 cup
Orange Juice1 cup
Honey1 cup
Water2 tbsps
Lemon Juice60 g
Semisweet Chocolate1 tsp
ButterDirections:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Grease a 10x14-inch baking pan with butter
3
Mix pecans, dark chocolate, 3/4 cup sugar, and cinnamon in a bowl
4
Trim phyllo dough to fit prepared baking pan
5
Layer 8 sheets of phyllo dough in prepared baking pan, brushing each sheet with melted butter; sprinkle with 2 cups pecan mixture
6
Spread butter on 4 more sheets of phyllo and layer over pecans; sprinkle with 2 more cups pecans
7
Repeat layers with 4 more sheets of phyllo and remaining pecans
8
Pour any leftover butter over baklava
9
Cut through the top few layers of phyllo lengthwise, leaving bottom layer intact, to create 4 long rows
10
Make evenly-spaced zigzag cuts along each row to create small triangles, again leaving bottom layer of phyllo intact
11
Bake in preheated oven until phyllo dough is golden brown and flaky, about 1 hour; immediately finish cutting through to bottom layer of baklava
12
Bring orange juice, honey, water, 1/2 cup sugar, and lemon juice to a boil in a saucepan; reduce heat to medium and simmer until thickened, about 20 minutes
13
Pour sauce over baklava
14
Melt remaining 2 ounces chocolate and 1 teaspoon butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching
15
Drizzle chocolate over baklava
16
Cover and refrigerate until ready to serve