Chocolate Baklava is known for being a classic Mediterranean type of dessert that uses phylo dough and is stuffed with various nuts.
- 1 Cup of sugar
- 1 Cup of water
- 1/4 Cup of honey
- 1 Tablespoon of whole cardamom
- 2 Teaspoons of lemon juice
- 1 Teaspoon of grated lemon peel
- 1/4 Teaspoon of rose water
- 250 gr of melted butter
- 1 Pound of Phyllo dough
- 2 Cups of crushed hazelnuts
- 2 Teaspoons of ground cinnamon
- 150 gr of finely chopped black chocolate
- To prepare the syrup: Put the sugar, water, honey and cardamom in a medium saucepan and cook over a medium heat for 20 minutes, stirring from time to time until the suryp becomes thick.
- Take the mixture off the heat and add rose water, lemon juice and grated lemon peel.
- Strain the mixture and set it aside to cool.
- To prepare the filling: Mix the hazelnuts, chopped chocolate and cinnamon in a large bowl and set aside.
- To prepare the baklava: grease a rectangular oven tray with the melted butter.
- Cover the bottom of the tray with a layer of phyllo dough and brush generously with butter.
- Top with a second layer of dough and brush it with butter.
- Repeat the same process until you get 5 layers of dough.
- Roll a thin layer of the filling over the dough.
- Top it with 3 layers of buttered dough, then a thin layer of the filling. Repeat this step three times.
- Put 5 layers of buttered dough on top of the filling. The total number of filo layers will be 19.
- Cut the baklava into squares and bake in a preheated oven at 180 ° C for 25 minutes, then reduce the temperature to 160 ° C and bake for 30 to 35 minutes. If the face turns red quickly, cover it with tin foil.
- Take the baklava out of the oven and pour in the syrup on top immediately.
- Sprinkle crushed hazelnuts on top
- Leave to cool for 4 hours at room temperature before serving.
- Serve and enjoy your baklava!