Chocolate Hazelnut Baklava

On large rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until fragrant and skins are loose, about 10 minutes. Transfer to tea towel and rub vigorously to remove most of the skins; let cool.

In food processor, chop together hazelnuts, sugar, cinnamon and nutmeg until in coarse crumbs; transfer to bowl. Stir in chocolate; set aside.

Generously brush 13- x 9-inch (3.5 L) metal cake pan with some of the butter; set aside. Lay phyllo sheets on work surface with short end facing you. Cut stack in half crosswise; stack halves together and cover with damp towel to prevent drying out.

Place 1 sheet of phyllo on work surface; brush lightly with some of the butter. Top with second sheet of phyllo; brush with butter. Repeat layers with 4 more sheets.

Place buttered phyllo stack in prepared pan; sprinkle with 1 cup (250 mL) of the hazelnut mixture. Stack 4 sheets, brushing each with butter; place on hazelnut mixture in pan. Sprinkle with 1 cup (250 mL) of the hazelnut mixture. Repeat layers twice using 8 sheets buttered phyllo and remaining 2 cups (500 mL) of the hazelnut mixture. Stack remaining 6 sheets, brushing each with butter. Place on top; press gently to compact slightly.

Using tip of sharp knife and without cutting all the way through to filling, score top into squares or diamonds. Bake in centre of 350°F (180°C) oven until golden brown, crisp and flaky, 40 to 45 minutes.

Syrup: Meanwhile, in small sauce-pan, whisk together sugar, honey, 1/3 cup (75 mL) water and lemon juice. Bring to boil over medium-high heat; boil, stirring, for 1 minute. Pour over hot baklava. Let cool on rack. Cut along scored lines into servings. (Make-ahead: Cover and store at room temperature for up to 24 hours.)