• Thaw 20 sheets of phyllo dough, following thawing instructions on package.
  20 sheets of Athens Phyllo Dough

Nut Filling

• Place the nuts, cinnamon and salt in a food processor and pulse until they’re coarsely ground.
  3/4 cup (2.5oz/80g) pistachios, 3/4 cups (3oz/80g) walnuts, 1/2 tsp cinnamon, 1/4 tsp fine sea salt
• Add the nut mixture and sugar in a bowl with the chocolate chips and toss until they’re evenly distributed.
  2 Tbsp (25g) granulated sugar, 2/3 cup (4oz) mini chocolate chips

Fillo Sheets

• Preheat the oven to 350F/177C convection (325F/163C conventional) and butter a 10” springform pan. Remove the phyllo dough from the package and lay them on a flat surface covered with a damp tea towel.
• Place the first sheet of phyllo dough into the prepared pan and brush it with melted butter. Repeat that with 9 more sheets of phyllo dough (totaling to 10).
  1 cup (227g) unsalted butter
• Spread 1/2 of the nut filling on top of the phyllo dough and then repeat the process using only 5 sheets of phyllo dough.
• Top with the other 1/2 of the nut filling and repeat the phyllo dough layers with 5 sheets again. Set aside.
• The layers should look like:
  10 sheets phyllo dough
  1/2 of nut filling
  5 sheets phyllo dough
  1/2 of nut filling
  5 sheets phyllo dough

Chocolate Cake

• In a large bowl whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking soda, baking powder, and salt until they're evenly distributed.
  1 1/2 cups (180g) all-purpose flour, 1 cup (200g) granulated sugar, 1 cup (195g) light brown sugar, 1/2 cup (40g) Dutch- process cocoa powder, 1/2 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt
• In a separate large bowl combine the eggs, oil, milk and vanilla extract until they’re smooth. Sift the dry ingredients in the wet ingredients and whisk together until everything is combined. Pour over the phyllo sheets and bake for 45ish minutes, until a toothpick (of knife) inserted comes out clean. Set aside to cool completely.
  2 large eggs, 1/2 cup (120mL) canola oil, 2 cups (480mL) milk, 1 tsp vanilla extract

Chocolate Ganache

• In a small saucepan, heat the cream just until it’s simmering. Meanwhile place the chocolate chip in a bowl and then pour the hot cream on top. Cover and rest for 2-3 minutes.
  1/2 cup (4oz) heavy cream, 2/3 cup (4oz) semi-sweet chocolate chips
• Use a whisk to stir the ganache until it’s smooth and then pour over the cooled cake. Top with decorative nuts and refrigerate for 30-60 minutes.