Chocolate Baklava

Heat oven to 400°F. Brush a 9 x 3-in. springform pan with some of the melted butter.

Mix nuts, chocolate, sugar and cinnamon in a bowl. Unfold fillo; place a stack of 13 sheets on work surface (store rest as box directs). Lay 1 sheet on work surface; keep rest covered with plastic wrap topped with a damp towel. Lightly brush sheet with butter, brushing edges first. Stack and butter 3 more sheets, placing each on stack at a 45° angle. Gently lift stack; press into springform pan, pressing any ends above pan onto inside of pan. Sprinkle 1/3 the nut mixture over bottom.

Using base of pan as a guide, cut 9-in. rounds from remaining sheets; save scraps. Buttering each, stack 4 fillo rounds on work surface. Gently press stack onto nut mixture in pan; sprinkle with 1/2 remaining nut mixture. Repeat with 4 more rounds and rest of nuts. Top with last fillo round. Butter scraps, loosely crumple each and place closely together on top to cover.

Bake 35 to 40 minutes until fillo is well browned. Cool in pan on a wire rack.

Syrup & Sauce: Bring first 4 ingredients to a boil in a saucepan. Reduce heat; simmer 10 minutes until just slightly thickened. Slowly pour 2/3 cup evenly over Baklava. Add chips to rest of syrup; stir until melted and smooth.

To serve: Drizzle dessert plates with chocolate sauce; top with a wedge of baklava.

Planning Tip: Can be made through Step 5 up to 3 days ahead. Refrigerate covered. To serve, warm cake at 350°F 20 minutes.