Chocolate Balklava
These quantities
refer to a Square baking pan with a length of 25 cm and a width of 35cm.
Ingredients:
Sugar syrup
300 ml water
300 g sugar
200 g honey
1 Cinnamonn stick
3 tbsp lemon
juice
Filling
250 g hazelnuts
30 g cocoa
1 tsp cinnamon
stick
1 pinch salt
50 g chocolate
droplets (tender bitter chocolate)
Baklava
400 g Filo dough
250 g Butter
Preparation:
Sugar syrup
Mix the water
with the sugar, honey and cinnamon stick in a saucepan and bring the syrup to
the boil. Cook it for about 3-4 minutes until it flows down from the spoon like
a thread. Add the lemon juice and allow the syrup to coolcompletely. Remove the
cinnamon bar after about 5 minutes of drawing time.
Nut filling:
Roughly grind the hazelnuts roughly and mix them with the cocoa, cinnamon, salt and chocolate droplets.
Roughly grind the hazelnuts roughly and mix them with the cocoa, cinnamon, salt and chocolate droplets.
Layering baklava into the mould
Cut the dough
leaves into the size of the frying pan. Melt the butter and grease the shape.
Now put about half of the leaves, including the dough blend, in the mould and pour some
butter in between.
Spread the nut
filling evenly over it and cover with the remaining dough leaves (with butter
in between). But add some butter to the surface. The complete surface is the
best with it. Cut the baklava now into 6 x 6 cm squares. This is best done with a sharp, smooth knife.
Bake the baklava in the preheated oven at 200 °C O/U for about 35 minutes,
until the surface and bottom are nicely golden brown.
Pour over the
baklava with the cold syrup immediately after baking and let it draw for at
least 2 hours.
After the 2 hours
simply leave to taste coffee or tea.
