Home Recipe ContentChocolate Baklava

Chocolate Baklava

Published : June 29, 2015

A delectable dessert that will be sure to impress.


675gm Bitter chocolate
10 Whole eggs
575g Castor sugar
450g Unsalted sugar
1 cup Antep pistachio dust (purchased or made from crushing pistachios)


  • Preheat the oven to 100°C.
  • Beat the eggs with 1/3 of the sugar for roughly 15 minutes. Dissolve the rest of the sugar with water.
  • Melt chocolate in a bain marie and add with a dollop of butter to the syrup. Beat into a sabayon.
  • Pour into paper and a pistachio lined baklava tray, bake for one and a half hours.


Recipe courtesy of Efendy Restaurant, 79 Elliott St (Cnr of Darling St), Balmain NSW 2041.

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