Passover Chocolate Matzah Cream Cake

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Passover Chocolate Matzah Cream Cake

Ingredients

Ganache

  • 2 cups heavy cream
  • 4 cups semi-sweet chocolate chips

Whipped Cream

  • 2 cups heavy cream very cold
  • ½ cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Dipping Syrup

  • 1 cup water
  • 1 cup granulated sugar
  • 2 tablespoons raspberry liqueur or any liqueur you desire

Assembly

  • Approximately 8 standard size matzahs
  • Chocolate shards for scattering on top of the cake

Instructions

Make Ganache

  • In a medium saucepan, bring the cream to a boil.
  • Remove the pan from the heat and add chocolate chips.
  • Whisk mixture until the chocolate has melted and the ganache is smooth. Transfer ganache to a medium bowl and allow it to get to room temperature to thicken to a spreadable consistency.

Make Whipped Cream

  • In the bowl of an electric mixer, whisk together cream, confectioners’ sugar and vanilla.
  • Using the whip attachment, beat the mixture until stiff peaks form. Transfer to a large bowl. Keep in refrigerator, covered, until ready to use.

Make Dipping Syrup

  • In a small saucepan, bring water and sugar to a boil. Boil for one minute and remove from the heat.
  • Whisk in liqueur.
  • Pour syrup into an 8-inch square pan and allow it to cool somewhat.

Assemble the Cake

  • On a cutting board, using a chef's knife, cut matzahs in half and set aside.
  • Line an 8 inch by 4 inch loaf pan with a piece of parchment such that the ends come over the long sides of the pan by 1-2 inches. Secure each side with a clip.
  • Place one piece of the halved matzahs into the dipping syrup and let it soak for 3-15 seconds before flipping it over onto the other side.
  • Allow the excess syrup to drip off and place the matzah into the lined loaf pan.
  • Using a small offset spatula or a spoon spread one heaping tablespoon of the ganache on top of the matzah spreading it from edge to edge.
  • Spread a heaping tablespoon of whipped cream on top of the ganache and spread it evenly over the ganache.
  • Repeat dipping matzah halves and spreading ganache and whipped cream over each one until you have created several layers which come just over the top of the loaf pan. You may not use all of the halved matzahs.
  • Top the last piece of matzah in the loaf pan with some ganache spreading it evenly all over.
  • Lightly cover the ganache with a small piece of wax paper. Top with a piece of plastic wrap.
  • Chill cake in the refrigerator for several hours or in the freezer for approximately 30 minutes.
  • Remove cake from the refrigerator or freezer. Uncover. Gently lift the cake out of the pan by holding and lifting the parchment paper that extends over both sides of the pan.
  • Gently peel off paper and place cake upright onto a serving platter.
  • Using an offset spatula, spread ganache all over the top and sides of the cake.
  • Pipe whipped cream decoratively on top using a pastry bag filled with a large star tip.
  • Scatter chocolate shards all over the top.
  • Chill uncovered until ready to serve.
  • Using a long sharp knife, cut slices of the cake.

Notes

Makes approximately 1 8”x4” rectangular cake