Chocolate Hazelnut Baklava Recipe Food

CHOCOLATE HAZELNUT LAVA CAKES

Steps:

• Preheat oven to 400 degrees F.
• Spray 8 small custard cups or souffle dishes with nonstick spray. Place on baking sheet.
• Heat chocolate and butter in large glass bowl resting over a pan of boiling water until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs 1 at a time, so that the eggs do not cook. Stir in Hazelnut extract and flour.
• Divide batter evenly among prepared and nonstick sprayed custard cups, about 2/3 to 3/4 of the way full.
• Bake 12 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute.
• Invert cakes onto dessert dishes and top with a little hazelnut liqueur and a spoonful of nutella on each lava cake.
• Serve immediately, with a scoop of vanilla ice cream and chocolate shavings.

CHOCOLATE BAKLAVA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10x14-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.

CHOCOLATE BAKLAVA

Steps:

• In a small skillet, melt butter over low heat.
• Let stand a few minutes.
• Skim off and discard white foam from top and do not use any milky residue that sinks to bottom.
• The clear yellow liquid is clarified butter.
• Preheat oven to 350°F.
• In a medium bowl, combine pecans, cinnamon, 1/4 cup sugar, and chocolate chips.
• Mix well.
• Open and stack phyllo sheets on a damp towel.
• Cover with a damp towel to prevent drying out.
• Brush a 12x18-inch sheet cake pan with clarified butter.
• Layer half of phyllo sheets (about 10 x 12) in pan, brushing each sheet with butter.
• Spread half of nut mixture evenly over layered phyllo sheets.
• Brush next phyllo sheet on both sides with butter, then place on top of nuts.
• Add 5 or 6 more phyllo sheets, brushing each sheet with butter.
• Top with the remaining nut mixture.
• Butter next phyllo sheet on both sides and place on top of the nuts.
• Top with remaining phyllo sheets, brushing each with butter.
• Using a sharp knife, cut pastry into 50 diamond-shaped pieces.
• Do not remove pastry from pan.
• Brush top with remaining clarified butter.
• Bake 40 to 50 minutes, or until golden.
• About 30 minutes before baklava is finished baking, in a small saucepan, combine remaining 1/2 cup sugar and orange juice.
• Heat to boiling over medium heat, stirring often.
• Reduce heat to medium-low and simmer 10 minutes.
• Stir in vanilla.
• Pour hot orange syrup over hot baklava as soon as it is removed from oven.
• Let stand until cool, 4 hours or overnight.
• When baklava is cool, drizzle Thin Chocolate Glaze on top.
• Allow glaze to set up before serving.
• Baklava may be kept, covered, 4 to 5 days at room temperature.
• Freeze for longer storage.
• To make the Thin Chocolate Glaze------------------.
• In a small glass bowl, combine chocolate, butter, and 1 tablespoon water.
• Heat in the microwave on High 30 to 45 seconds, or until melted and smooth when stirred.