Chocolate Matzah cake was the highlight of Passover for me as a kid. Many years and plenty of flourless cakes later, our Passover feast is never complete without this cake. Prepare it the night before the Seder, or let the kids assemble it: layering matzah sheets with chocolate mortar, it's almost like building a modern version of a pyramid. Can it be more Passover-appropriate than that?
Makes 1 cake
6 matzo sheets
1/2-3/4 cup milk (non-dairy, or water for dairy-free version) - for soaking the matzahs.
250 gr chocolate chips (70% cacao is preferable)
2 Tablespoon cacao powder
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup milk (or water)
100 gr butter (coconut oil or vegetable oil for a non-dairy version)
Combine chocolate, cacao powder, sugar, vanilla extract, and 1/2 cup of milk (or water) in a saucepan. Mix on low-medium heat, until the chocolate melts, then add the butter. Mix until melted and all ingredients are well incorporated, and the mixture is smooth and creamy. Remove from the heat and set aside.
Fill a flat tray or shallow pan with 1/2-3/4 cup of milk, for soaking the matzahs.
Dip the first matzah sheet in the milk, making sure both sides are wet, and place it on a serving tray. Top with chocolate mixture. Repeat with the rest of the matzahs, ending with a top layer of chocolate mixture.
Cover the dish and refrigerate to let the chocolate set and the matzahs soften.