Guys...I have the perfect Passover dessert for you to try this week or for the last days! What makes it so great is that it only has three ingredients, the prep is minimal, and it can be left until almost the last minute because it takes probably 45 minutes to put together-on a scale of 1-10 the prep is a 1 or a 2, maybe. But then it just goes right into the fridge for an hour and then it sits at room temperature. I mean, how easy?!?
Melt 3 bags of chocolate chips-I used 30 oz of chocolate chips. The original recipe called for 21 oz of chocolate chips, but hey, sometimes #moreismore. I really have come accustomed to melting chocolate in a double boiler because it's just more error proof that way. I keep the flame pretty low, you don't even want the water in the bottom pan to boil, but it heats enough to then heat the bowl with the chips. And it just makes it a lot harder to burn the melted chocolate. I did turn the flame higher for the initial melting process, and then turned it down as I was assembling the cake just to ensure it was kept melted, but didn't burn.
Soak each sheet of matzoh in wine. I used a 9x13 aluminum pan, poured the Manischewitz concord grape wine with enough to cover the bottom, and placed a sheet in, one at a time, and made sure it was covered in wine. I let it sit for a minute, maybe a little more, but you don't want it to get too soggy or it'll break when you try to remove it from the wine, or place it in the tray and put the chocolate on.
Layer. Alternate soaked maztoh and melted chocolate until you have at least seven layers of "cake". I stacked mine in an aluminum tray, and seven layers didn't look like much in the pan, but once it was cut and served, it was plenty. One "cake" really could be 12-16 pieces because it's pretty rich with chocolate and therefore most can't eat such a big piece.
The crowd was pretty pleased with this dessert-you get your chocolate fix, it's super satisfying for that sugar fix, but not hard to make and it looks pretty!
You can find the original recipe HERE
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