CHOCOLATE BAKLAVA
This chocolate version of the traditional Greek dessert is a cinch to make but looks like you've slaved for hours. It is very impressive and tastes delicious.
Provided by Robin C
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h55m
Yield 48
Number Of Ingredients 13
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.
Nutrition Facts : Calories 200.6 calories, Carbohydrate 18.4 g, Cholesterol 13.2 mg, Fat 14.2 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 47.4 mg, Sugar 11.7 g
MOIST CHOCOLATE CHIP DATE CAKE
"I remember begging my mother to make this moist cake back in the '50s," says Kathy Frees from Fergus Falls, Minnesota. "Instead of sticky frosting, it's covered with sugar and nuts and is a wonderful treat to take along on picnics."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Place dates and 1 teaspoon baking soda in a large bowl. Stir in boiling water; cool completely. , In another large bowl, cream shortening and 1 cup sugar. Beat in egg. Combine the flour, salt and remaining baking soda; add to creamed mixture alternately with date mixture., Pour into a greased 13x9-in. baking pan. Sprinkle with remaining sugar; top with chocolate chips and nuts. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 299 calories, Fat 15g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 159mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE BROWNIE BAKLAVA
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 9 by 13-inch pan.
- Place the softened butter in a large bowl or the bowl of an electric mixer, and whisk until it is pale yellow and light. Add the sugar and whisk until the mixture is light and fluffy. Whisk in the cooled chocolate, then add the eggs 1 at a time, whisking after each addition. Whisk in the vanilla and liqueur, sift in the flour, cocoa, and salt and fold them in until combined. Transfer the batter to the prepared baking pan, smoothing it out evenly, and bake in the center of the oven until the brownies have puffed slightly around the edges and are shiny on the surface, about 30 minutes. They will be very moist in the center. Allow the brownies to cool 4 to 6 hours, but overnight is best.
- When you are ready to make the baklava, preheat the oven to 375 degrees F.
- Brush the fillo sheets with clarified butter and stack them. Cut fillo sheets into 4 (6-inch) squares. Brush one side of the 4 squares with some caramel sauce and sprinkle with half of the chopped pecans. Cut the brownies into 3-inch squares (reserve remaining brownies for another purpose) and place one on each fillo square. Fold fillo sheets around the brownies like an envelope, brush them with clarified butter, and place them seam-side down on a baking sheet. Bake until they are golden brown, about 4 or 5 minutes.
- Carefully place them on plate with a scoop of ice cream. Cover in caramel sauce, chocolate sauce, and pecans and enjoy.
MIXED-NUT HONEY BAKLAVA
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 96 (1 1/2-inch) pieces
Number Of Ingredients 15
Steps:
- Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours.
- Preheat the oven to 350 degrees F.
- Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices with the figs and the rum.
- Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.
- Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.
- Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.
- While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.
- Store the baklava in a sealed container for up to 1 week.
HONEY NUT BAKLAVA
With delicate layers of pastry, a slightly crunchy nutty filling and a sweet honey sauce, this is the BEST traditional Baklava recipe!
Provided by Jessica Formicola
Categories Dessert
Time 2h40m
Number Of Ingredients 13
Steps:
- Thaw phyllo dough by package instructions, you'll need both rolls as most packages have two rolls separately packaged.
- Lightly spray a 9x13 baking dish with cooking spray.
- Unfold the sheet to a 20x26 size and cut in half making 2 9(ish)x13 portions. You can trim one stack at a time (or less) then cover with a damp towel to keep from drying out.
Nutrition Facts : Calories 497 kcal, Carbohydrate 41 g, Protein 6 g, Fat 37 g, SaturatedFat 11 g, Cholesterol 38 mg, Sodium 140 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
CHOCOLATE BAKLAVA
I love chocolate, and I ADORE baklava, and this is a sublime combination of the two. It involves a little work, so I make this for very special occasions.
Provided by Mirj2338
Categories Dessert
Time 1h45m
Yield 50 pieces
Number Of Ingredients 10
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.
CHOCOLATE BAKLAVA
This Chocolate Baklava is one of my favorite desserts. Sweet, crisp and buttery layers of phyllo filled with nuts and Nutella. Finally, it's baked to perfection and drizzled with a sweet honey syrup!
Provided by Joanna Cismaru
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 F degrees. Lightly spray a baking sheet with cooking spray. If you use a 13x9 baking dish, the phyllo sheets will be bigger, so you might need to cut the ends off, either before using them, or after you've done layering the baklava, or you can simply tuck the ends in.
- If your nuts aren't toasted, simply place them on a baking sheet in a single layer and roast them for a few minutes in the oven, just until you start smelling them. Make sure you don't forget them as they will burn quickly.
- Place all the nuts in a food processor and pulse a few times until they are finely chopped.
- Combine all the nuts with the ground cinnamon and salt in a bowl and set aside.
- Microwave the Nutella for about 30 seconds on high, until melted and easily spreadable.
- Take one phyllo sheet and lay it on the bottom of the baking sheet. While working with one phyllo at a time, make sure you cover the other sheets with a damp towel. Brush this phyllo sheet evenly with butter. Repeat with 5 more sheets, you should end up with 6 sheets, all brushed with butter. Drizzle about 1/3 cup of the melted Nutella and spread with a spatula as evenly as you can. Sprinkle evenly with 1/3 of the nut mixture.
- Repeat the above step with 6 more phyllo sheets, Nutella and nut mixture, two more times, ending with 6 sheets of phyllo. Therefore you'll have 3 layers of Nutella and nuts and 4 layers of buttered phyllo sheets. Press gently into pan. Cut the ends off if necessary, or simply tuck them in.
- Cut into equal size squares or diamond shapes, using a very sharp knife.. You should end up with about 24 pieces.
- Bake for 35 minutes or until phyllo is golden brown and the edges appear slightly crisp.
- While the baklava is baking, make the syrup by adding all the syrup ingredients in a small saucepan and bringing it to a boil over medium heat. Turn the heat down and let it simmer for about 5 to 7 minutes. Remove from heat and keep warm.
- After you remove the baklava from the oven, immediately drizzle the honey mixture over the baklava. Cool the baklava in the pan.
Nutrition Facts : ServingSize 1 piece, Calories 254 kcal, Carbohydrate 29 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 10 mg, Sodium 122 mg, Fiber 2 g, Sugar 16 g
CHOCOLATE BAKLAVA
I've been cooking for years, and baklava remains a favorite. Most folks find one piece of this rich dessert very satisfying, so this recipe feeds many people. -Cindy Schumacher, Kenvil, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 50 pieces.
Number Of Ingredients 13
Steps:
- Butter a 15x10x1-in. baking pans. Unroll one package of phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 8 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.), In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon zest. Sprinkle 2 cups over top layer of phyllo., Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter. Drizzle any remaining butter over top. , Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325° for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pans on wire racks.
Nutrition Facts :
CHOCOLATE NUT AND DATE BAKLAVA
Honey and orange juice drench flaky diamond shaped pieces of baklava. The chocolate and date filling is a welcome departure from the usual nuts. Since the pastry is very sweet, do as the Greeks do and serve in the afternoon or evening with coffee or tea.
Provided by Olha7397
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Toast pecans on baking sheet in center of 350°F oven for 5 to 10 minutes or until fragrant; let cool. In bowl, toss together pecans, dates, chocolate, sugar, cinnamon and orange rind. Set aside.
- Place one sheet of phyllo on work surface, keeping remainder covered with plastic wrap and damp towel. Brush lightly with butter. Fold in half crosswise; brush lightly with butter. Place in greased 13 x 9 inch cake pan. Repeat with three more sheets of phyllo for a total of eight layers.
- Sprinkle with ONE-THIRD of the chocolate mixture. Lightly brush two more sheets of phyllo with butter; fold each in half and place over chocolate mixture. Sprinkle with another ONE-THIRD of the mixture. Brush two more sheets of phyllo with butter; fold each in half and place on top. Sprinkle with remaining chocolate mixture. Brush remaining phyllo with butter; fold each in half and place in pan. Brush top sheet with remaining butter. Tuck in any excess.
- Using sharp knife and without cutting all the way through to filling, make long diagonal cuts, 1 1/2 inches apart, through top layers of phyllo, first in one direction, then opposite, to form diamond shapes. Bake in center of 350°F oven for 40 to 45 minutes or until golden brown and flaky on top.
- TOPPING: Meanwhile, in small saucepan, whisk honey with orange juice; bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes, whisking occasionally. Spoon over hot baklava. Let cool completely on rack. (Baklava can be covered with plastic wrap and stored at room temperature for up to 1 day.).
- In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Drizzle over baklava. Cut into diamond shapes. Makes 24 servings.
- Canadian Living's Best Chocolate.
Nutrition Facts : Calories 193.4, Fat 12.3, SaturatedFat 4, Cholesterol 13.6, Sodium 82.9, Carbohydrate 21.5, Fiber 1.8, Sugar 14.5, Protein 1.8
CHOCOLATE DATE-NUT BAKLAVA
Categories Food Processor Chocolate Dessert Bake Ramadan Date Walnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 24 pieces
Number Of Ingredients 19
Steps:
- For syrup:
- Bring all ingredients to boil in heavy small saucepan, stirring until sugar dissolves. Continue boiling 1 minute. Cool completely. (Can be prepared up to 2 days ahead. Cover and store at room temperature.)
- For filling:
- Combine 8 ounces walnuts, 6 ounces chocolate, dates, sugar and cinnamon in processor. Coarsely chop using on/off turns. Transfer filling to medium bowl. Mix in egg.
- Position rack in center of oven and preheat to 350°F. Lightly butter 13 x 9 x 2-inch metal baking pan. Place 1 phyllo sheet on work surface (keep remainder covered with plastic and damp towel to prevent drying). Brush phyllo with butter. Top with second phyllo sheet and brush with butter. Arrange sheets buttered side up and lengthwise in prepared pan, covering bottom and ends of pan. Brush another phyllo sheet with butter. Fold phyllo in half forming 8 x 12-inch rectangle and brush with butter. Repeat with 2 more phyllo sheets. Place 3 folded phyllo sheets in bottom of pan, buttered side up. Sprinkle half of filling over. Butter another phyllo sheet and fold in half. Butter top and place atop filling. Sprinkle remaining filling over. Repeat buttering and folding with 3 more phyllo sheets. Place atop filling. Butter last 2 phyllo sheets. Place lengthwise in pan, tucking in sides and ends of top and bottom sheets to enclose filling completely.
- Carefully cut through top layers of phyllo (do not cut through to filling) to form twenty-four 2-inch squares. Pour any remaining butter over. Bake until top is golden brown, about 45 minutes. Immediately spoon syrup over baklava. Cool completely. Cover and let stand at room temperature overnight.
- Melt 2 ounces chocolate and 1 tablespoon butter in heavy small saucepan. Dip walnut halves halfway into chocolate; shake off excess. Place on waxed paper and refrigerate until chocolate is set, about 30 minutes. (Can be prepared 1 day ahead. Cover walnuts with waxed paper.) Cut baklava into squares to platter. Place chocolate-dipped walnut half atop each square. Serve with whipped cream if desired.
CHOCOLATE DATE LOAF II
For chocolate lovers! This is a great bread - moist and rich. My mom served it at my bridal shower, and I now love making it for friends at the holidays.
Provided by BEEKSMITH
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Place dates in a small bowl with boiling water and baking soda. Let stand until cooled. Melt chocolate chips with margarine in a bowl over a pan of simmering water, or in the microwave. Stir frequently until smooth.
- In a medium bowl, beat egg and stir in sugar, salt and vanilla. Stir in the melted chocolate and date mixtures. Combine the flour and baking powder, and stir into the date mixture until just blended. Scrape into a greased 9x5 inch loaf pan. Let stand for 20 minutes while you preheat the oven to 350 degrees F (175 degrees C).
- Bake for 1 hour in the preheated oven, until a toothpick inserted into the crown of the loaf comes out clean. Cool for 10 minutes before removing from the pan. Wrap in aluminum foil, and refrigerate overnight, as the loaf will cut better on the second day.
Nutrition Facts : Calories 224 calories, Carbohydrate 38.3 g, Cholesterol 15.5 mg, Fat 7.5 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 332.1 mg, Sugar 22 g
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- Preheat the oven to 350°. Spread the nuts on a baking sheet and bake for 12 minutes, until the skins are blistered; let cool. Leave the oven on. Transfer the nuts to a kitchen towel and rub off the skins, then transfer to a food processor and pulse until coarsely chopped.
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