INSTRUCTIONS
01/06

 

In a small saucepan, combine the sugar, honey, and water. Bring to a boil, then reduce the heat and simmer for 5 minutes.

 

Preheat the oven to 180°C. Grease two 20–22 cm cake pans (or baking rings).

 

Cut the filo pastry for sweet pies to match the pan diameter. Layer 3 buttered filo sheets into each tin.

 

Sprinkle with pistachios and sugar. Cover with another 3 buttered filo sheets. Repeat the same process in the second pan with the remaining 6 sheets.

 

Bake the baklava layers for about 20 minutes, until golden brown. Once baked, pour the syrup evenly over them and let it soak in.

 

Slice the chocolate cake horizontally into two equal discs. Use a 20 cm round cutter (or trim carefully by hand) to size them to the baklava rounds. To assemble: Place one chocolate cake disc on a serving platter. Carefully add one syrup-soaked baklava layer on top. Repeat with the second chocolate disc and the second baklava layer.
The recipe was originally published in the December 2024 issue of GASTRONOMOS magazine.
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