📝 About This Recipe
This nostalgic Passover specialty transforms humble matzo into a sophisticated, melt-in-your-mouth torte that captures the heart of Ashkenazi dessert traditions. By soaking crisp matzo in aromatic sweet wine and layering it with a rich, velvety chocolate cream, the crackers soften into a texture remarkably similar to delicate sponge cake. It is a no-bake masterpiece that balances the deep notes of cocoa with the festive warmth of Manischewitz, making it the definitive centerpiece for any Seder table.
🥗 Ingredients
The Matzo Base
- 7-8 sheets Square Matzos (plain, not egg matzo)
- 1.5 cups Sweet Kosher Wine (such as Manischewitz Concord Grape or Malaga)
- 1/4 cup Orange Juice (freshly squeezed)
Chocolate Cream Filling
- 1 cup Unsalted Butter or Margarine (softened to room temperature; use parve margarine for a dairy-free meal)
- 1.5 cups Powdered Sugar (sifted to ensure no lumps)
- 1/2 cup Unsweetened Cocoa Powder (high-quality Dutch-processed)
- 2 Large Egg Yolks (pasteurized if preferred)
- 1 teaspoon Pure Vanilla Extract (Kosher for Passover)
- 1 teaspoon Instant Coffee Granules (dissolved in 1 teaspoon hot water)
- 1/4 teaspoon Salt (fine sea salt)
Topping and Garnish
- 1/2 cup Walnuts or Pecans (finely chopped and lightly toasted)
- 2 ounces Dark Chocolate (for shaving over the top)
- 1/2 cup Fresh Raspberries (for garnish)
👨🍳 Instructions
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1
In a shallow dish wide enough to fit a whole matzo sheet, combine the sweet wine and the orange juice. Stir gently to mix.
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2
In a large mixing bowl, cream the softened butter (or margarine) with the sifted powdered sugar using an electric hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
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3
Add the cocoa powder, salt, and dissolved coffee to the butter mixture. Beat on low speed until the cocoa is incorporated, then increase to medium and whip until smooth.
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4
Add the egg yolks one at a time, followed by the vanilla extract. Beat the mixture for another 2 minutes until it looks like a glossy, spreadable frosting.
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5
Prepare your serving platter. Place a very small dab of the chocolate cream in the center of the plate to act as 'glue' for the first matzo.
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6
Take one sheet of matzo and submerge it in the wine mixture for about 15-30 seconds. It should be moistened but still hold its shape without breaking. Drain any excess liquid.
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7
Place the soaked matzo on the serving platter. Carefully spread a thin, even layer of the chocolate cream (about 3-4 tablespoons) over the entire surface of the matzo.
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8
Repeat the process: soak another matzo sheet, place it directly on top of the previous layer, and spread with chocolate cream. Continue until all matzo sheets are stacked.
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9
Use the remaining chocolate cream to frost the top and the sides of the cake, smoothing it with an offset spatula for a clean finish.
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10
Press the finely chopped walnuts or pecans onto the sides of the cake. Use a vegetable peeler to create chocolate shavings from the dark chocolate bar and sprinkle them generously over the top.
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11
Cover the cake loosely with plastic wrap or a cake dome and refrigerate for at least 6 hours, ideally overnight. This 'resting' period is crucial as it allows the matzo to soften into a cake-like texture.
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12
Before serving, garnish with fresh raspberries. Slice with a sharp, warm knife to get clean layers.
💡 Chef's Tips
Do not over-soak the matzo; it should be damp but not mushy, as it will continue to soften from the cream in the fridge. If you prefer a non-alcoholic version, use grape juice in place of the wine, though the wine provides a traditional depth. Ensure your butter or margarine is truly at room temperature to prevent the chocolate cream from becoming grainy. For an extra touch of citrus, add a teaspoon of orange zest into the chocolate cream filling. If the chocolate cream is too soft to work with, chill it in the fridge for 10 minutes before assembling the layers.
🍽️ Serving Suggestions
Serve with a glass of chilled dessert wine or a strong cup of black coffee to cut through the richness. A dollop of whipped cream (or non-dairy whipped topping) on the side adds a lovely lightness. Pair with a side of macerated strawberries to provide a tart contrast to the sweet chocolate. This cake is best served slightly chilled, but let it sit at room temperature for 10 minutes before slicing for the best texture.