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Chocolate Baklava

Chocolate Baklava


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


  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.


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

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