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


  • 1.

    Preheat the oven to 100°C.

  • 2.

    Beat the eggs with 1/3 of the sugar for roughly 15 minutes. Dissolve the rest of the sugar with water.

  • 3.

    Melt chocolate in a bain marie and add with a dollop of butter to the syrup. Beat into a sabayon.

  • 4.

    Pour into paper and a pistachio lined baklava tray, bake for one and a half hours.

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