With every Passover comes the struggle of what to serve for dessert. This year, we're making a chocolate-matzo layer cake from Carine Goren's cookbook, Traditional Jewish Baking. An icebox cake-tiramisu hybrid, the dessert layers sheets of coffee-soaked matzo with chocolate mousse before getting topped with chocolate ganache. It's addictively rich and delicious without being too sweet.
The best part is you can make it the night before, so you have one less dish to worry about while you prep for your seder. Just be sure to cover the cake in plastic, so it doesn't dry out in the fridge (the whole point of chilling it is so the matzo can absorb moisture and soften). Pro tip: Save a little bit of frosting to melt and pour over each piece once sliced for a picture-perfect finish.
Chocolate-Matzo Layer CakeRecipe adapted from 'Traditional Jewish Baking,' by Carine Goren
Yield: 8 to 10 servings
Prep Time: 30 minutes, plus cooling and overnight chilling time
Cook Time: 5 minutes
Total Time: 35 minutes, plus cooling and overnight chilling time
1¾ cups (11 ounces) chopped dark chocolate
2 cups heavy cream, divided
1 cup warm coffee
5 matzo sheets
1. In a microwave-safe bowl, combine the dark chocolate with 1¼ cups of the heavy cream. Heat on high in the microwave oven until melted, 2 to 3 minutes, then whisk to a homogenous cream. Let cool to room temperature. Set aside 1 cup of the mixture for the frosting.
2. In a large bowl, using a handheld mixer, beat the remaining ¾ cup of heavy cream to soft peaks. Fold into the chocolate mixture until incorporated.
3. Pour the coffee into a wide, flat tray. Dip each matzo sheet in the coffee for 30 seconds per side.
4. Arrange a layer of coffee-soaked matzo on the bottom of a serving tray and top with a quarter of the chocolate mousse. Repeat until you have layered all of the matzo and chocolate mousse, ending with a top layer of matzo. Cover the top layer of matzo with the reserved chocolate frosting.
5. Cover the dish with plastic wrap and refrigerate overnight to let the chocolate set and the matzo soften. The next day, cut into squares and serve cold.
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