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FOR THE FILLING:
In a large bowl mix the walnuts, brown sugar, breadcrumbs, grated chocolate couverture, cinnamon powder and nutmeg.

FOR THE BAKLAVA :
Preheat oven to 180 °C. Brush with a little of the melted butter a cake form.

Keep aside 4 crust fillo pastries ZIMI PSACHNON for the end.

Strew the first 4 crust fillo pastries in cake form, covering the hole in the middle of the cake form and sprinkle well with stuffing.

Then strew the remaining crust fillo pastries in pairs and generously sprinkle them with stuffing.

In the end, cut with a scissors the fillo pastries at point where the hole of the cake form is and cover the filling with the fillo pastries that overhang.

Cover with the 4 fillo pastries that have been kept aside.

Cut the edges from the fillo pastries that overhang the cake form and press well the ends that are inside, at the inner walls.

Burn well the butter and pour over baklava.

Bake baklava at 180 °C for 30 minutes.

Then cover the cake form with a large piece of aluminum foil, lower the temperature to 150 °C and continue baking for another 1 hour.

Take the baklava out from the oven and let it cool completely.

FOR THE SYRUP :
In a medium pot put all the ingredients of the syrup and boil for 12 minutes over medium heat.

Leave it to cool.

Pour the cold baklava with hot syrup, drained.

To fix the glaze put all ingredients in a bain marie and let them be homogenized and become a thick cream.

Remove from the cake form the soaked to syrup baklava to a tray and pour over with chocolate icing.

Wait until the chocolate icing becomes steady and serve by cutting the baklava into thick slices.