Chocolate Baklava Torte

Allergens

Nuts, Dairy

Ingredients

• 6 sheets gluten
• free filo pastry
• 1 cup walnuts, finely chopped
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, melted
• 8 ounces dark chocolate, finely chopped
• 3/4 cup heavy cream
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 350°F (175°C). Line an 8 inch round springform pan with parchment paper, leaving a slight overhang.
2. In a medium bowl, combine the walnuts, sugar, cinnamon, cardamom, and salt.
3. Unroll the filo pastry and gently brush each sheet with melted butter. Stack the sheets on top of one another and carefully cut them into 8 inch rounds using a sharp knife or pastry cutter.
4. Place a round of buttered filo in the prepared pan, pressing it gently into the bottom and sides. Repeat with 5 more sheets, brushing each generously with butter and slightly overlapping the edges to create a rustic, irregular shape.
5. Sprinkle the spiced walnut mixture evenly over the filo layers.
6. Place another round of buttered filo on top of the walnuts, making sure it covers them completely. Trim any excess filo around the edges.
7. Bake for 25 30 minutes, or until the pastry is golden and crispy. Remove from oven and allow to cool slightly in the pan.
8. In a heatproof bowl, combine the chopped chocolate and heavy cream. Microwave in 20 second intervals, stirring between each, until fully melted and smooth.
9. Pour the ganache over the still warm torte, allowing it to drip down the sides and pool at the bottom. Let it set for a few minutes before dusting with powdered sugar.
10. Carefully remove the torte from the pan using the parchment paper as a handle. Transfer to a serving plate.

Chef’s Insight

To add a festive touch, garnish the plated dessert with fresh edible flowers or a sprig of mint.

Notes

[Insert any additional notes or tips]