16 ounces frozen phyllo
dough, thawed and covered with a damp towel
1 cup butter,
1 cup honey
Heat oven to 300 degrees F.
Finely chop 7 ounces of the chocolate. Set aside remaining chocolate for the
Combine chopped chocolate, walnuts, sugar and cinnamon. Divide into 4 equal portions,
about 1 cup each. Set aside.
Lightly butter a 13 x 9-inch glass baking dish. Cut the phyllo dough into 13
x 9-inch rectangles, keeping the dough covered with a damp cloth while working to
prevent it from drying. Place 1 phyllo sheet in the dish and brush the top with
melted butter. Repeat layering and buttering 7 times. Sprinkle 1 cup of the walnut
mixture over the first 8 layers. Repeat 3 more times, ending with the walnut mixture.
Top with the remaining phyllo sheets. With a sharp knife, make 2 cuts lengthwise
in the phyllo, taking care to cut only the top layers of dough. Then make 8 diagonal
cuts to form diamond-shaped pieces. Brush the top with the remaining butter.
for 1 hour 15 minutes, or until the top is golden brown.
Meanwhile, heat the honey until warm. Pour over the hot baklava.
Cool on a wire
rack for 1 hour, then cover with aluminum foil and let stand at room temperature
until ready to serve.
When ready to serve, melt remaining 1 ounce of chocolate in a double boiler over
hot, but not boiling, water. Stir occasionally until the chocolate is smooth.
serve, cut completely through all layers. Using a spoon or pastry bag, drizzle the
baklava with the melted chocolate.