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With a filling of spices, cocoa nibs, almond and dark chocolate, this version of baklava is not too sweet and makes it even more addictive than the original!

Chocolate Chilli Baklava

Prep time: 30 minutes

Cook time: 30 minutes

Serves: 6-8 

For the syrup:

500ml water

360g Senqu River Pistachio Blossom Honey

440g Natura Sugars Golden Caster Sugar

125ml The Kate Tin Cocoa Nibs

2 whole cinnamon sticks

1 dried chilli

For the filling:

500g The Almond Girl Almonds, toasted 

350g The Kate Tin Dark Baking Chocolate Drops

2 tbsp ground cinnamon

1 tsp chilli powder

340g ghee, melted

27 sheets phyllo pastry

To make the syrup, combine the water, honey, sugar, cocoa nibs, and spices in a saucepan and bring to a boil, stirring to dissolve the sugar. Once boiling, lower the heat and simmer for 15 minutes. Set aside to cool. Strain; (keep the cocoa nibs aside) you should have 2 1/2 cups of syrup. Preheat the oven to 180°C.  Place the toasted almonds in a food processor and process until the texture of rough breadcrumbs. Set aside.  Process the chocolate to the same size pieces and add to the nuts along with the reserved cocoa nibs, and spices. 

Grease a 25 x 35cm baking tin with some of the ghee. Place one sheet of phyllo in the tin and brush with ghee. Repeat until you have 8 sheets of phyllo. Spread 2 cups of the filling over the phyllo then top with 4 sheets of phyllo brushed with ghee on each layer. 

Spread another 2 cups of filling over and another 4 layers of ghee-brushed phyllo. 

Spread the remaining filling on top and top with 10 sheets of phyllo for the final layer. Refrigerate for 20 minutes or until the ghee sets. 

Use a ruler to cut the baklava into diamonds then bake in the preheated oven for 20 minutes. Reduce the oven temperature to 150°C and bake for another 25-30 minutes until it turns golden brown. Remove from the oven and spoon over the syrup. Allow to cool completely.