⏳ Yield & Time

Yield: 8 servings

Preparation Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

🍽 Ingredients

• 1 package (14 oz) Phyllo dough sheets
• 1/2 cup Unsalted butter, melted
• 8 oz Dark chocolate (high-quality)
• 2 large Eggs
• 1/4 cup Orange juice
• 1 tablespoon Orange zest
• 1/4 teaspoon Salt
• 1 cup Sugar
• 1/2 cup Water
• 1/4 cup Honey

📖 Instructions

1. Preheat your oven to 350°F (175°C). Make sure that you have your baking pan ready, greased and maybe even lined with parchment paper. You know, for easy cleanup – because we all hate cleaning up, right?
2. In a large mixing bowl, gently melt your high-quality dark chocolate. Don't let it burn! A double boiler or microwave in short bursts is your best bet. Once melted, stir it until it's smooth and glossy. Ooh la la!
3. In a separate bowl, whisk together the eggs, orange juice, orange zest (don't forget!), and a pinch of salt until well combined. That's the magic sauce, folks!
4. Slowly add the melted chocolate to the egg mixture. Use a spatula or wooden spoon to fold the ingredients together very gently. You don't want to deflate the mixture. Be nice!
5. Carefully layer the phyllo dough sheets in your prepared pan, brushing each sheet with melted butter. Overlap sheets slightly for a more rustic look (but don't worry about it being perfect, we’re not here to judge!). Repeat until you have about 5-6 layers.
6. Pour half of the chocolate-orange mixture over the phyllo layers, spreading it evenly. Then, layer the remaining phyllo dough sheets, brushing each with butter again. Don't be shy with the butter; we're aiming for flaky, golden goodness!
7. Pour the remaining chocolate-orange mixture over the top layers and spread it evenly. You're almost there!
8. Cut the baklava into diamond shapes using a sharp knife. Don't cut too deep. This step is all about aesthetics...or so I like to tell myself.
9. Bake for about 30-35 minutes, or until the baklava is golden brown and the filling is set. Keep an eye on it – ovens vary so much! Start checking for doneness around 30 mins.
10. While it's baking, prepare the syrup. In a saucepan over medium heat, combine the sugar, water, and honey. Stir until the sugar dissolves completely. This is relaxing and makes a wonderful aroma.
11. Bring the syrup to a boil, then reduce the heat and simmer for about 5-10 minutes, or until it thickens slightly. Let it cool slightly before you use it.
12. Once the baklava is baked, let it cool completely in the pan before drizzling the warm syrup generously over it. I like to do this while it's still warm, to let the flavors seep in deeply.
13. Once the syrup has soaked in, cover and let it sit for at least 2 hours, preferably overnight, to allow the flavors to fully meld. And this my friends, is pure patience. The very best kind.
14. Serve and enjoy your amazing Orange Chocolate Baklava. Share it with friends, family, or just savor every bite yourself, it's your creation after all, you deserve it!

📝 Notes

• Make sure your phyllo dough is thawed completely before using it.
• If the syrup becomes too thick, add a tablespoon of water at a time to thin it out.
• Don't be afraid to experiment with different types of chocolate or citrus zest. Get creative!
• For extra crunch, you can sprinkle chopped nuts between the layers of phyllo dough