Put all the ingredients for the ground dough into the kneading bowl and start kneading. Roll out the dough with a rolling pin to a thickness of 3 millimeters and lay it on a 35×45 baklava tray. Bake in a preheated oven at 180°C for 10 minutes and let it cool.
All ingredients for the top cream, excluding the chocolate, should be heated on the stove until they become custard-like in consistency. Turn off the heat and add chocolate. Pour it on the chilled base once it has melted, and allow it to cool for four hours in the refrigerator. Bon appetite.
