Chocolate baklava

1.Preheat oven to 190°C/375°F. Line a large oven tray with baking paper.

2.Make filling. Place nuts on an oven tray; roast in oven 5 minutes or until browned lightly. Cool completely. Process nuts with remaining ingredients until finely chopped.

3.Layer three pastry sheets, brushing each with a little of the butter. Spread half the filling over pastry, leaving a 3cm (1¼-inch) border along both long sides. Starting at one long side, roll up pastry to form a log; cut in half. Place on oven tray; brush with butter. Repeat with remaining pastry, butter and filling.

4.Bake baklava 20 minutes or until golden and crisp.

5.Meanwhile, make honey syrup. Stir sugar, the water and honey in a small saucepan, over medium heat, without boiling, until sugar dissolves. Simmer for 10 minutes or until thickened slightly. Stir in juice and rind.

6.Stand baklava on tray 5 minutes to cool slightly, then transfer to a shallow heatproof dish, just large enough to hold it. Pour hot syrup over baklava; stand 3 hours or until syrup is absorbed.

7.To serve, cut each log on the diagonal into three pieces.