Chocolate matzah cake
I can’t believe it’s Matza
No bake chocolate layered Matzah cake
Another year and Passover is here. It’s one of the main festivals in the Jewish tradition, where we celebrate the liberation of the Jewish people who had been held in captivity as slaves by Pharoah in Egypt. Part of the festivities is eating matzah (un leavened bread) which is what my ancestors only had time to make. Because they were in a hurry to leave they couldn’t wait for the bread rise, and matzah is dry, thin and about as tasty as cardboard..
So just in case I’ve been too subtle, let me say I’m NOT a fan of matzah, and I only eat it at the Passover meal. No wheat passes my lips for the duration of the night, but once a new day has dawned my solidarity with the suffering of my Pharoah fleeing ancestors is over.
Every year I get the honour of making dessert and every year I pretty much make the same cake. But this time round I decided to challenge myself and see if I could make something out of those carboard squares. But before I brought it to the seder I thought I would do a trial run and let my family loose on it, knowing that, if there is one lot that won’t hold back on giving an honest (sometimes brutal) opinion, it’s them.
Instead the response was, “This is so yum, I can’t believe it’s matzah!” I was so chuffed! My new creation had passed the test and even I enjoyed a couple of slices myself. I guess we will be dinning yearly on this three-layered delight, with its chocolaty crunchy base, topped with a creamy, smooth chocolate pudding and crowned with a devilishly thick, rich, chocolate sauce.
chag samech and happy Passover to all who celebrate.
There is a reel on how to make it but unfortunately because of technical issues I couldn't load it here.
It will be on my private facebook page (Nava's kitchen) tomorrow.
For the base
100g unsalted butter
2 tbs cocoa
120g pecans + 50g pecans (or any other nut you love)
250g milk chocolate
250 mls cream
For the chocolate pudding
1 packet instant chocolate pudding
2 tablespoons sugar
For the chocolate sauce
50g dark chocolate
2 tablespoons sugar
2 tablespoons cocoa
4 tablespoons milk
35g unsalted butter
Begin by making a chocolate ganache; Heat cream almost to the boil, turn heat off, stir in chocolate until it has melted completely. Set aside.
Place matzah and 120g pecans in a food processor and process for a minute. The matza should resemble rolled oats. Transfer to a mixing bowl and stir in cocoa, break pecans into chunky bits mix into matzah mixture, set aside
Melt butter in microwave, stir into matzah mixture, then stir in chocolate ganache.
Transfer to a round 25cm spring-form cake tin lined with baking paper and refrigerate.
Place all ingredients in a mixing bowl and with a handheld mixer or a standalone mixer, whip until consistency is firm.
Spread chocolate pudding on top of matzah base, put back in the fridge.
For chocolate sauce
Over low heat, mix together the chocolate, the sugar, the cocoa and the milk, stir until the chocolate has completely melted and you have a smooth dark consistency. Turn the heat off, add the butter and stir until it has completely melted. Set aside until sauce has reached room temperature or it’s no longer hot.
Pour on top of pudding, swirl it around so it covers the whole cake, place in the fridge for a few hours