April 22, 2016

Matzo Icebox Cake

Here's tasty way of using matzo to celebrate Passover. Turn it into a dessert! This icebox cake is easy to make and almost hassle free. This recipe is inspired by Living Sweet Moments but I have tweaked it a little bit.

The cake is quite sweet so you can also opt to using 1/2 cup sugar instead of 1 cup. Or consider using bittersweet chocolate instead of semi sweet. Consider using sprinkles or chopped nuts to decorate the cake if you want.

Happy Passover. Chag Pesach Sameach!


For Chocolate Cream
2 Sticks Butter (8 oz), softened in room temperature
1 Cup Sugar
2 Eggs
6 oz Semi-Sweet Chocolate Chips
2 Teaspoon Milk
1 Teaspoon Instant Coffee

For "Cake"
1 Box Matzos (plain)
1/2 Cup Kosher Wine (I can only find Kedem but you can use Manischewitz etc.)

To make chocolate cream:

Whisk butter, sugar and eggs until creamy, for about 5 minutes.

Melt chocolate with milk and coffee in a double boiler.

Pour chocolate mixture into the butter mixture and whisk until smooth.

To assemble the cake:

Use a cookie sheet fitted with a baking rack to catch any drippings.
Place matzo on the cookie sheet and brush with wine. (I realized that I only probably need 1/2 cup of wine instead of 2 cups. But that's wine, I drank the rest of it :P )

Let it sit for about a minute before spreading a little of the chocolate cream on top of it. 
Be aware that if matzo is still wet from the wine, the cream will not stick to the matzo but that's fine.

Continue building your cake with the remaining matzos, wine, and chocolate cream.

Top with the rest of the chocolate cream and cover the sides.

Place in the fridge overnight for cake the set.

Slice and serve! Maybe with the remaining wine, he he.