For being the “Bread of Our Affliction,” matzah sure is delicious! Here in the northeast (and probably in other areas with a large Jewish population), matzah is beloved by Jews and Gentile’s alike. Really.
Matzah, or ulevened bread is basically a giant delicious cracker that’s good on its own, but it also a great vehicle for almost anything else. I love matzah pizza, for dinner the other night I had matzah brei which is like a matzah and egg scramble and one of my favorite guilty pleasure snacks is honey drizzled on lightly buttered matzah.
This week, like almost every Passover of my life, I’m enjoying a different and unusual matzah treat; Chocolate Covered Matzah Cake.
My good friend Hans actually has a “favorite cakes” list. It’s one of the many things I love about him, but I’m not nearly as dedicated to cake as Hans so I possess no such list. If I had a favorite cakes list though, this would be on it (and probably that Brazilian carrot cake I made a few weeks ago too).
A dear friend of my mother’s, who sadly passed away, was an avid baker who came up with this recipe and it’s been a staple in my family ever since. The original recipe calls for margarine to keep this pareve for those who keep kosher so if that’s a concern for you feel free to substitute the butter. Also, the egg in this recipe doesn’t really get cooked so make sure you’re using fresh, organic, free range eggs.
Chocolate Covered Matzah Cake
1/2 cup sugar
1/4 cup water
7 to 8 oz chocolate chips
1 stick of butter softened
1 egg (or 1/4 cup egg beaters)
6 sheets of matzah
Manichewitz wine (or grape juice) for dipping
In small sauce pan on medium high heat or microwave melt together sugar, water and chocolate chips. Remove from heat and allow to cool slightly.
Add butter and egg and stir until smooth.
Dip one sheet of matzah in the wine for about 10 seconds, place on plate or cake platter and pour some of the chocolate mixture to coat.
Repeat with all remaining matzah until cake is completely covered with chocolate.
Refrigerate over night.
The next day the matzah will have softened and the chocolate should have a frosting like consistency.