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Signature dish from
Efendy Restaurant l meze bar
This delicious Turkish dessert is from chef Somer Sivrioglu. Baklava with a chocolatey twist!
675gm Bitter chocolate
10 Whole eggs
575gm Castor sugar
450gm Unsalted sugar
1 cup Antep pistachio dust
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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.