Baklava with Chocolate
Remove the filo dough sheets apart carefully, trim the dough sheets in the size of the mold, and cover with a damp cloth.
Beat the egg white until stiff. Fold in the honey, walnuts, pistachios, almonds, sesame seeds, chocolate, cinnamon and rosewater.
Grease a mold with some butter. Fill the mold alternately with the sheets of filo dough and egg white-nut mixture. Brush each sheet of dough brush with some butter. Finish with 2-3 layers of dough sheets.
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 30 minutes.
Meanwhile, boil the sugar with 125 ml (approximately ½ - ¾ cup) of water in a saucepan and simmer for 1 minutes. Remove from heat, let cool slightly and stir in the lemon juice.
Remove the finished baklava from the oven and gradually pour the sugar syrup over while the baklava is still hot. Let cool down.
To serve, remove the baklava from the mold and cut into pieces.