EASY NO-BAKE CHOCOLATE MATZO CAKE
Passover-friendly dessert made with only three ingredients! Layers of matzo, chocolate and sweet kosher wine. Kosher for Passover, Dairy, Pareve.
Provided by Tori Avey
Categories Dessert
Time 1h15m
Number Of Ingredients 3
Steps:
- In a double boiler or the microwave, melt the chocolate bars till smooth.
- Pour sweet wine or grape juice into a shallow baking dish or pan. Soak the matzos for 45-60 seconds until they've absorbed some of the wine or juice. Don't let them soak too long, or they'll get mushy and fall apart! Remove matzos from liquid.
- Place one moistened matzo in the center of a small tray or plate. Using a spatula, spread the matzo generously with melted chocolate, covering the whole surface of the matzo.Place one moistened matzo in the center of a small tray or plate. Using a spatula, spread the matzo generously with melted chocolate, covering the whole surface of the matzo.
- Take another matzo and layer it on top, then spread it with chocolate. Repeat the process until you have seven layers of chocolate matzos. Put an extra thick spread of chocolate on the top layer.
- Place the layered cake in refrigerator and let it set for about an hour, or until chocolate has hardened. After the chocolate has set, store the cake at room temperature. Use a sharp knife to cut and serve. Feel free to dress up the cake however you'd like. Some people add whipped cream and nuts. If you want a taller, thicker cake, feel free to add more layers. The thicker the cake, the longer it will take to set in the refrigerator.
Nutrition Facts : Calories 560 kcal, Carbohydrate 59 g, Protein 8 g, Fat 32 g, SaturatedFat 18 g, Cholesterol 2 mg, Sodium 16 mg, Fiber 8 g, Sugar 22 g, ServingSize 1 serving
MATZO CAKE
Another one of my mother's recipe. She makes this every year for Passover, but I suppose you can make this for after Passover if you've got plenty of matzo's left and don't know what to do with them. And they're extremely easy to make as there is no cooking time. Only prep time is involved.
Provided by Studentchef
Categories < 15 Mins
Time 8m
Yield 24 squares
Number Of Ingredients 5
Steps:
- Cream the butter and egg together. Add the cocoa and sugar and mix well.
- Slightly wet the matzo's. Add a couple of tablespoons of the mixture on to one matzo. Repeat three more times and stack the matzo's in order to get four layers. Cut them into squares.
- Do the same with the last two matzo's (there won't be enough spread for 8 whole matzo's). After cutting the matzo's stack two squares at a time in order to get four layers. No refrigeration is required before serving, but it is better to refrigerate any leftovers if you want them later.
Nutrition Facts : Calories 47.1, Fat 4.3, SaturatedFat 2.6, Cholesterol 17.9, Sodium 37.1, Carbohydrate 2.6, Fiber 0.6, Sugar 1.6, Protein 0.7
MATZO RED VELVET CAKE
Provided by Food Network Kitchen
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Lightly brush two 9-inch-round cake pans with vegetable oil. Line the bottom of the pans with parchment paper, then lightly oil the paper. Combine 2 tablespoons each potato starch and cocoa powder in a small bowl. Dust the prepared pans with the potato starch mixture, tapping out the excess.
- Sift the matzo cake meal and the remaining 1/2 cup potato starch and 2/3 cup cocoa powder into a bowl. Put the eggs, granulated sugar and salt in a stand mixer bowl. Set the bowl over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is hot (110 degrees F to 120 degrees F), about 5 minutes.
- Attach the bowl to the stand mixer base and beat with the whisk attachment on high speed until very light and foamy, about 5 minutes. Whisk 1/3 cup vegetable oil, the food coloring and vanilla in a small bowl. Reduce the mixer speed to low; gradually beat the cocoa mixture into the egg mixture, then gradually beat in the oil mixture until just incorporated. Turn off the mixer and finish folding the batter with a rubber spatula until combined.
- Divide the batter between the prepared pans, smoothing the tops. Bake until the cakes pull away from the pans and the centers spring back when pressed, about 30 minutes. Transfer to a rack and cool 15 minutes in the pans, then run a knife around the edges to loosen. Invert the cakes onto a parchment-lined baking sheet and let cool completely; peel off the parchment.
- Make the frosting: Beat the cream cheese and butter in a large bowl with a mixer on high speed until smooth, about 1 minute. Reduce the speed to low and gradually beat in the confectioners' sugar, then the vanilla. Increase the speed to high and beat until smooth and fluffy, about 3 more minutes.
- Transfer 1 cake layer to a platter and spread with 1 1/2 cups frosting; top with the second cake layer. Cover the whole cake with a very thin layer of frosting (this is the crumb coat; it doesn't have to be perfect). Refrigerate until firm, at least 30 minutes. Frost the top and sides of the cake with the remaining frosting, then return to the refrigerator until set, 1 to 2 hours.
APPLE MATZO CAKE
A popular dessert at Passover, this fruity cake, courtesy of Roni Black of New York City, gets its light, airy texture from the use of matzo meal instead of flour.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly coat an 8-inch springform pan with nonstick spray. In a medium bowl, using an electric mixer, beat 6 egg yolks, sugar, and salt until thick and pale, about 3 minutes. Fold in apples, matzo meal, lemon zest, and brandy.
- In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes. With a rubber spatula, gently fold egg whites into apple mixture and transfer batter to pan. Drizzle with honey and sprinkle with pecans. Bake until golden brown and set in center, 45 to 50 minutes. Let cake cool completely in pan on a wire rack. To serve, run a small knife around edge of pan, remove cake, and slice. Store cooled cake in pan, covered with plastic, at room temperature, up to 1 day.
Nutrition Facts : Calories 242 g, Fat 7 g, Fiber 3 g, Protein 6 g
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- 1. Line a sheet pan with parchment paper. Keep the melted chocolate from firming up by placing it in a bowl over a bowl of warm water.
- 3. Soak one piece of matzo for about 30 seconds. Transfer to lined baking sheet and spread a thin layer of chocolate, make sure to cover the edges. Moisten another piece of matzo, and this time stack it on top of the matzo with chocolate. Spread more chocolate onto the matzo. Repeat until all matzos are moistened and covered in chocolate. Pour the remaining chocolate over the top, allowing it to drip down the sides.
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