Amy Riolo: My decadent double chocolate baklava combines both milk and dark chocolate for a sweet treat that can't be beat.
Let's begin by clarifying our butter. Here I have a cup or two, one half cup sticks of butter which I have melted. So what I have to do to clarify is just to skim off these white milk solids. And the reason we do this when we make baklava is just to ensure even browning.
So we are just going to butter the bottom of my pan, just to prevent everything from sticking. You can do the sides too. You want to use a 9 by 13 inch pan for this recipe.
So this is our phyllo dough, I am going to start by just taking my top sheet and putting it right on the bottom of my pan. You can hold it down to one hand and very quickly coat. If the entire sheet is translucent, that means that you have layered too much butter and we keep going until this entire pile is used. Then we come back and top with the other second half.
So now I am going to layer the final sheet of phyllo dough from our first packet, so we'll give it another coating of butter. I've got two kinds of chocolate here; the first one is a half a pound of milk chocolate and the second one is a dark chocolate. Just scatter them right along the bottom.
So now I am going to start layering my second half of phyllo sheets right over the chocolate like this and we're going to dot each one with butter. We're going to cut it before it goes in the oven and that way, when we take it out, it doesn't crack.
So now we'll bake our baklava in the oven, it's been pre-heated at 350 degrees for about 40 to 50 minutes. We're going to rotate it after 20 minutes, just to make sure that it browns evenly.
Our chocolate baklava has finished cooking, it's okay to go ahead and cut it because you want to serve it when the chocolate is nice and soft.
Here we have our double chocolate baklava, the perfect dessert for your next potluck or party. Enjoy!