Chocolate Lovers' Baklava Recipe
Prep Time:
5 hours
Cook Time:
1 hour, 10 minutes
Servings:
30 Pieces
Ingredients
  • ¾ cup granulated sugar
  • ¾ cup water
  • ¼ cup honey
  • ¼ cup cocoa powder
  • 1 cup almonds
  • 1 cup hazelnuts
  • ½ cups semi-sweet chocolate chips
  • ⅓ cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 ¼ cup melted butter
  • ¼ cup cocoa powder
  • 16 ounces phyllo dough, thawed according to package instructions
Directions
  1. In a small saucepan, combine the granulated sugar, water, and honey and mix until combined.
  2. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes until the sugar is dissolved.
  3. Whisk in the cocoa powder until smooth.
  4. Pour the syrup into a heatproof container and refrigerate until ready to use.
  5. Preheat the oven to 350 F.
  6. Add the almonds, hazelnuts, chocolate chips, granulated sugar, and cinnamon to the bowl of a food processor and pulse until the mixture is coarsely ground but still with some texture. Set aside.
  7. In a medium bowl whisk together the melted butter with cocoa powder until combined.
  8. Brush the bottom of a 13x9-inch non-stick baking pan with some of the chocolate butter.
  9. Trim the phyllo to fit in the pan if necessary, then place 10 phyllo sheets into the baking pan one at a time, brushing each sheet with chocolate butter once it's in the pan before adding the next. (keep the remaining phyllo covered with a damp towel at all times so it doesn't dry out).
  10. Spread ⅓ of the nuts over the 10 sheets of phyllo in the pan. Repeat the process with the remaining sheets of phyllo dough (10 at a time) and nuts, and brush the top layer with the remaining butter.
  11. Cut the baklava into 4 rows, then cut diagonally to form diamonds in the pan.
  12. Bake in the preheated oven until golden brown, 50-60 minutes, rotating the baklava halfway through baking.
  13. Remove the baklava from the oven and immediately pour the cold syrup evenly over the hot baklava.
  14. Let the baklava cool completely uncovered at room temp. For best results, let the baklava sit at least 4 hours or overnight at room temperature for the syrup to penetrate the layers.