A no-bake kosher for Passover seven layer cake, with creamy chocolate, and Concord Grape Manischewitz soaked Matzo - you'll be looking forward to the end of the Seder for this one!

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Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

253 calories; protein 3.5g 7% DV; carbohydrates 29.7g 10% DV; fat 9.7g 15% DV; cholesterol 38.7mg 13% DV; sodium 79.9mg 3% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/26/2008
I made this upscale and people have been raving ever since! I followed most of the recipe- except... I toasted some macadamia nuts then chopped them for the top and the sides. I also took some frozen whole cherries chopped them and put them all across the top. I did not use as much wine as mentioned but did follow the soaking and poured some on top the night before I served it. It was incredible- and everyone has asked me for the delicious recipe! Thank you for bringing something delish to the usually not so delish passover dessert table! Read More
(21)

Most helpful critical review

Rating: 3 stars
04/20/2008
Very interesting idea. I didn't think this was good but the kids at the seder liked it a lot. Afterwards I realized that raw eggs probably were not good to serve to them but they seem okay now. I could see playing with the recipe to improve the taste and texture and eliminate the raw egg problem. Read More
(4)
14 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/26/2008
I made this upscale and people have been raving ever since! I followed most of the recipe- except... I toasted some macadamia nuts then chopped them for the top and the sides. I also took some frozen whole cherries chopped them and put them all across the top. I did not use as much wine as mentioned but did follow the soaking and poured some on top the night before I served it. It was incredible- and everyone has asked me for the delicious recipe! Thank you for bringing something delish to the usually not so delish passover dessert table! Read More
(21)
Rating: 5 stars
04/12/2006
The best Passover cake I have ever had!! I would even make it during the rest of the year. Also it tastes AMAZING if you add you use a little bit of a chopped chocolate bar like chocolate chips. Read More
(16)
Rating: 5 stars
07/19/2006
I made two figuring that something that small wouldn't feed the entire seder crowd. I was WRONG. This "cake" is so rich and so good that all 16 ate the one cake and I sent the other home with the host. Good golly this is good!! Read More
(6)
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Rating: 5 stars
04/11/2011
I plan to make this with the "upscale" suggestions but I will alter this to substitute pasturized egg yolks and egg whites for the raw ingrediants. Decorating the top with chocolate curls and/or candied fruits would add to eye appeal. Read More
(6)
Rating: 5 stars
03/30/2012
I use to make this and my family adored it. I stopped because of the concern over raw eggs. It is an absolutely fantastic recipe. You can make it a couple of days ahead. Read More
(5)
Rating: 3 stars
04/20/2008
Very interesting idea. I didn't think this was good but the kids at the seder liked it a lot. Afterwards I realized that raw eggs probably were not good to serve to them but they seem okay now. I could see playing with the recipe to improve the taste and texture and eliminate the raw egg problem. Read More
(4)
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Rating: 5 stars
07/18/2007
Great recipe! I make it every passover it tastes even better if you add a hazelnut flavored chocolate to the melted chocolate! enjoy! Read More
(4)
Rating: 5 stars
03/22/2013
Relatives in Israel gave me the recipe so I was astonished to see it here! Egg concerns? Don't use them. It will turn out just fine. Wine concerns? Use grape juice pomegranate or cherry juice and will be delicious. I sprinkle colored sprinkles on top instead of chocolate shavings. This serves a lot of people! And uses up matzoh. That's the point right? Read More
(4)
Rating: 5 stars
03/21/2007
Was VERY good. But how come it says ready in 30 minutes if you have to put it in the frig overnight? Read More
(3)