Tri Nut Chocolate Baklava
Decadence all over the map. Baked in a ten inch springform pan, and cut in wedges, this is a good keeping pastry.
8 ounces semi-sweet chocolate *, finely grated
1 ¼ cup unsalted butter, melted
1 cup walnuts, finely chopped
1 cup pecans, finely chopped
1 cup almonds, finely chopped
½ cup sugar
1 teaspoon cinnamon
1 pound package frozen filo dough
1 cup unsalted butter, melted
1 1/2 cups water
1 1/2 cups sugar
1 1/2 cups honey
3 ounces semi-sweet chocolate, melted
Non stick cooking spray
*These days I am using Scharffen Berger semi-sweet chocolate for its fine melting qualities along with its clarity of taste and smooth mouth feel. From a new chocolatier in the San Francisco chocolate territory (Ghiradelli, Nestle and others are there – apparently it is great chocolate weather in the hilly city), Scharffen Berger can be found in small gourmet stores or via their website, www.bean2bar.com or mail order, 1-800-930-4528
Preheat oven to 350 F.
Spray a 10 inch springform pan with non stick cooking spray.
Prepare chocolate and set aside. Melt butter and set aside. In a large bowl, toss together the grated chocolate with the walnuts, pecans, almonds, sugar and cinnamon.
To assemble, brush pan bottom with some melted butter. Center a sheet of filo on this and drizzle that with melted butter. Layer on eight sheets, buttering between each. Spread on one third of chocolate/nut mixture. Repeat, using up all filo and filling. Brush top layer with butter. Using a very sharp paring knife, cut pastry into 12-16 wedges.
Bake about one hour, reducing heat midway to 325 F until top pastry is golden brown.
Meanwhile, make syrup. In a medium saucepan, over medium heat, simmer water, sugar, honey, and cinnamon. Remove from stove and cool, then add in vanilla.
Pour over baklava and let stand 2 hours before serving or overnight.
Garnish by drizzling with melted chocolate.