Chocolate Baklava

Ingredients

• 1 pound pecans, finely chopped
• 8 ounces dark chocolate (such as Callebaut), finely chopped
• 3/4 cup white sugar
• 1 1/2 teaspoons ground cinnamon
• 1 pound phyllo dough, thawed
• 1 1/4 cups unsalted butter, melted
• 3/4 cup orange juice
• 1/2 cup honey
• 1/2 cup water
• 1/2 cup white sugar
• 2 tablespoons lemon juice
• 2 ounces semisweet chocolate
• 1 teaspoon butter

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 10×14-inch baking pan with butter.

Mix pecans, dark chocolate, 3/4 cup sugar, and cinnamon in a bowl. Trim phyllo dough to fit prepared baking pan. Layer 8 sheets of phyllo dough in prepared baking pan, brushing each sheet with melted butter; sprinkle with 2 cups pecan mixture. Spread butter on 4 more sheets of phyllo and layer over pecans; sprinkle with 2 more cups pecans. Repeat layers with 4 more sheets of phyllo and remaining pecans. Pour any leftover butter over baklava.

Cut through the top few layers of phyllo lengthwise, leaving bottom layer intact, to create 4 long rows. Make evenly-spaced zigzag cuts along each row to create small triangles, again leaving bottom layer of phyllo intact.

Bake in preheated oven until phyllo dough is golden brown and flaky, about 1 hour; immediately finish cutting through to bottom layer of baklava.

Bring orange juice, honey, water, 1/2 cup sugar, and lemon juice to a boil in a saucepan; reduce heat to medium and simmer until thickened, about 20 minutes. Pour sauce over baklava.

Melt remaining 2 ounces chocolate and 1 teaspoon butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle chocolate over baklava. Cover and refrigerate until ready to serve.