No Bake 7 Layer Matzah Cake Recipes

SAFTA MIRIAM'S PASSOVER SEVEN LAYER CAKE

Steps:

• Melt chocolate in a small bowl in the microwave by heating at 30 second intervals, and stirring between each one. When chocolate is almost melted, just remove from the microwave and stir until smooth. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg yolks one at a time until well blended. In a separate bowl, whip egg whites with a pinch of superfine sugar until stiff. Fold the melted chocolate into the sugar mixture, then fold in the egg whites.
• Pour 1/4 of the bottle of wine into an 8x8 inch baking dish. Soak one of the matzo sheets briefly on both sides, then remove to a serving platter. If you soak too long, it will break apart and become hard to work with. Spread a thin layer of the chocolate cream over the soaked matzo. Continue soaking and layering the matzos and chocolate cream, leaving enough of the chocolate mixture to frost the sides when finished. Add more wine to the dish as necessary for soaking.
• Press chopped nuts onto the sides, or sprinkle them on top for garnish. Refrigerate overnight to allow the chocolate and wine to blend flavors.

EASY NO-BAKE CHOCOLATE MATZO CAKE

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.

NO-BAKE 7 LAYER PASSOVER CAKE

Steps:

• Melt chocolate in a small bowl in the microwave by heating at 30 second intervals, and stirring between each one. When chocolate is almost melted, just remove from the microwave and stir until smooth. Set aside. (or just melt the chocolate by your favorite method). Adding a hazelnut flavored liquor to the chocolate will make this cake even more delicious!
• In a large bowl, cream together the margarine and sugar until light and fluffy.
• Beat in the egg yolks one at a time until well blended.
• In a separate bowl, whip egg whites with a pinch of superfine sugar until stiff.
• Fold the melted chocolate into the sugar mixture, then fold in the egg whites (carefully - fold in, do not mix).
• Pour 1/4 of the bottle of wine into an 8x8 inch baking dish (you may need to add more later).
• Soak one of the matzo sheets briefly on both sides, then remove to a serving platter (if you soak too long, it will break apart and become hard to work with).
• Spread a thin layer of the chocolate cream over the soaked matzo.
• Continue soaking and layering the matzos and chocolate cream, leaving enough of the chocolate mixture to frost the sides when finished.
• Press chopped nuts onto the sides, or sprinkle them on top for garnish.
• Refrigerate overnight to allow the chocolate and wine to blend flavors.

NO BAKE 7 LAYER MATZAH CAKE

Steps:

• Melt chocolate over warm water in a double boiler. (I prefer using a microwave stirring a couple of times). Allow to cool.
• In a medium sized bowl, cream margarine with the sugar until the magarine is fluffy and the sugar dissolved. Add egg yolks 1 at a time beating well.
• Fold the cooled melted chocolate into the egg yolk mixture.
• In a clean medium sized bowl, beat the egg whites until stiff. Fold the chocolate-egg mixture into the stiffly beaten egg whites.
• Pour wine into a large shallow pan. Dip each matzah 1 at a time into the wine just enough to moisten but not to soak. Place 1 moistened matzah on a serving plate. Cover with approximately 1 1/2 Tbs. of filling. Continue this process until the eighth matzah is on top. Cover top and sides with the remainder of the filling.
• Decorate with chopped nuts and chocolate curls or other decorations.
• Cover the cake loosely with the plastic wrap and let the cake mellow for 24 hours in the refrigerator. Cut into thin slices or small squares.