My Baklava...

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.

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.