Chocolate Baklava Recipe

How to make Chocolate Baklava

1. Sift the flour and cocoa powder into a large bowl. Add the eggs, oil and water, then use a fork or spatula to combine. As soon as the dough starts to come together, transfer to a lightly floured surface and knead for about 10 minutes, or until you have a soft dough that springs gently back to the touch. Divide into three equal pieces (about 280 g each) and shape each into a ball, then cover and rest for 15–20 minutes.
2. Meanwhile, make the filling. Place the walnuts, cinnamon, nutmeg, chocolate and lemon zest in a small bowl and mix well to combine.
3. Preheat the oven to 180°C fan.
4. Melt the margarine in a small saucepan and set aside to cool slightly.
5. Returning to the dough, take one of the three balls and divide it into 12 equal pieces, then shape each into a ball. Dust your surface and a rolling pin lightly with cornflour, then roll out 10 of the balls into 7 cm diameter discs and the other two into 8 cm diameter discs. Dust one of the larger discs lightly with cornflour. Stack a smaller disc on top, dust with cornflour and repeat with the remaining small discs. Lay the second larger disc on top and dust with cornflour. Pinch the edges of the top and bottom discs together, encasing the smaller discs. Dust the work surface and your rolling pin with cornflour again, then carefully roll out the dough stack into a 22 x 32 cm rectangle (or the same size as a deep-sided baking tin that you’ll use to cook the baklava). Repeat this process with the remaining two dough balls. You should end up with three layered rectangular dough sheets.
6. Place one rectangular dough sheet in your baking tin. Sprinkle half the filling over the top. Place another dough sheet on top, then sprinkle over the remaining filling. Top with the final dough sheet. Using a sharp knife, cut deep lines into the pastry all the way to the base to create either squares or triangle shapes. Pour the margarine over the baklava, then bake for 35–40 minutes. You should see the layers of the top dough sheet start to separate, and the base layer should be cooked through.
7. While the baklava bakes, make the syrup. Combine the lemon juice, sugar and water in a medium saucepan over a high heat and bring to the boil, stirring gently with the handle of a wooden spoon to help dissolve the sugar. When dissolved, reduce the heat to medium-high and simmer, stirring, until the syrup has reduced and thickened to the consistency of runny honey, 10–12 minutes. Remove from the heat and set aside.
8. The moment the baklava comes out of the oven, pour half the syrup over it, then allow to rest for 15 minutes. Pour the rest of the syrup over the top, then allow the syrup to soak in before serving. I find baklava is usually best the next day once the syrup has soaked through completely.