Chocolate Baklava Recipe

Preheat oven to 350°F (175°C). Lightly butter a 9x9-inch (or 8x8-inch) baking pan. Unroll phyllo and cover with a slightly damp towel so it doesn’t dry out while you work.

Using a pastry brush, brush the bottom and sides of the prepared pan with melted butter. Place one sheet of phyllo in the pan, letting excess overhang is okay, then brush the sheet lightly with melted butter. Repeat with 5 more sheets (total 6 layered), brushing each sheet with butter.

Combine the chopped walnuts, hazelnuts, and almonds in a medium bowl. Stir in the cocoa powder, 1/2 cup granulated sugar, ground cinnamon, orange zest, and pinch of salt until evenly mixed.

Fold the chopped semisweet and dark chocolate into the nut mixture until evenly distributed. The chocolate should be in small pieces so it mixes uniformly through the nuts.

Evenly spread half of the nut-chocolate mixture over the layered phyllo in the pan in an even layer.

Place one phyllo sheet over the nut layer and brush with melted butter. Continue adding phyllo sheets, brushing each with butter, until you have layered 5 more sheets (so you have 6 sheets at top including the single placed).

Spread the remaining nut-chocolate mixture evenly over this second phyllo stack.

Top with the remaining 6 phyllo sheets, brushing each sheet with butter as you layer them. Make sure every sheet is lightly buttered to ensure crisp, golden layers.

Using a sharp knife, score the assembled baklava into 16 squares (or diamonds if preferred) all the way through to the bottom so the syrup can penetrate after baking.

Bake in the preheated oven for 35–45 minutes, or until the phyllo is deep golden brown and crisp. Watch the edges so they don't burn; rotate the pan halfway through baking for even color.

While the baklava bakes, combine 3/4 cup water, 1/2 cup sugar, 2 tablespoons honey, and 1 tablespoon unsweetened cocoa powder in a small saucepan. Whisk the cocoa into the liquids to dissolve lumps.

Bring the mixture to a gentle boil over medium heat, then reduce heat and simmer 5–7 minutes until slightly thickened. Remove from heat and stir in the vanilla extract and lemon juice. Let the syrup cool for 5 minutes (it should be warm but not hot) so it won’t deflate the crisp top when poured over.

As soon as the baklava comes out of the oven, pour the warm chocolate syrup evenly over the scored baklava, making sure to cover all pieces. Pour slowly so the syrup fills the cuts and sinks into the layers.

Allow the baklava to cool completely at room temperature, at least 3 hours (preferably overnight) so the syrup fully soaks and the layers set.

Just before serving, sprinkle the chopped roasted hazelnuts or pistachios over the top for garnish. Serve at room temperature.