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.
- 21 ounces bittersweet chocolate, melted in the microwave
- 2 teaspoons ground espresso
- 1 (16-ounce container) frozen non-dairy whipped topping, thawed*
- 1/4 cup sugar*
- 1 teaspoon almond extract
- 1 box (16 ounces) matzo
- 1/2 cup chopped almonds
- White chocolate and fresh berries for garnish
- Add the ground espresso to he melted chocolate; mix well. Set aside.
- Using the beater attachment of your mixer, whip the topping as you slowly add the sugar and almond extract and form soft peaks.
- Separate half the whipped topping into another bowl. Add about 1/2 cup of the cooled, melted chocolate into one of the whipped topping bowls. Gently fold the chocolate into the topping using a rubber spatula.
I found the easiest way to spread the chocolate on all of the sheets of matzo was to just pour a bit onto the center and then spread it around with an offset knife. I actually ended up assembling each layer separately, topping the chocolate-covered matzo with either whipped cream or chocolate mousse and then chopped almonds, and then stacking the layers on top of each other.
The recipe was very simple and straightforward – BUT – I did still manage to mess up one step. The recipe says to mix 1/2 cup of the melted chocolate in with the whipped cream, to create a mousse-like mixture. Well, my eyes must have skimmed past the word “cup” and I mixed in half of all the chocolate – which was well more than 1/2 cup. All in all, it wasn’t a big deal – my mousse was a bit thicker than it probably should have been, and I wound up with 9 layers rather than 18. Believe me, it was plenty. But I hope at least one of you will build the full tower and report back!
To assemble the cake:
- Using a pastry brush or a knife, shmear a layer of the melted chocolate onto the top of each matzo square.
- Layer each chocolate covered matzo with whipped topping, alternating between the white topping and the chocolate topping. Sprinkle chopped almonds over each layer before adding the next chocolate covered matzo.
- Repeat until you have come to the last piece of matzo.
- Garnish the top of the cake with shaved white chocolate, fresh berries and any leftover chopped almonds.
- Refrigerate for up to two hours before serving.
* Alternatively, you can use 2 cups of heavy whipping cream in place of the non-dairy whipped topping, and increase the sugar to 1/2 cup. That said, if you’re observing kosher Passover laws and serving meat for your main meal, you’ll want to stick with the non-dairy approach.