Chocolate Matzo Mousse Cake

As a kid I wondered, why isn’t there a really delicious chocolate cake for Passover? My mom came up with this recipe for Kosher Passover (Pesadicka) Chocolate Matzo Mousse Cake. It was a winner, and is the star dessert of our Passover meal. Sometimes we wonder why we only make it at Passover.

Soaking the matzo in Manischewitz wine gives it a texture like tiramisu. My mom (of blessed memory) made this recipe with my kids for years. We all fight over the privilege of licking the spatula for the final bits of chocolate!

Serves 8-10

Ingredients

  • 3 cups chilled heavy cream
  • 5 large egg yolks
  • 4 tbsp sugar
  • 1½ tsp vanilla
  • 12 oz high quality bittersweet chocolate, chopped plus extra for shaving on top
  • 3 cups sweet red Kosher wine, such as Manischewitz
  • pinch of salt
  • 8-10 squares of matzo

Instructions

PREP YOUR PAN:
  1. Spray an 8”x8” baking pan with non-stick spray then layer in 2 sheets of parchment paper cut to fit in the pan with enough paper hanging over all 4 sides so you can easily lift the mousse cake out once it has set.
MAKE YOUR MOUSSE:
  1. Heat 1 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar and a pinch of salt in a metal bowl until combined well, then add hot cream to egg yolk mixture in a slow stream, whisking constantly so eggs don’t curdle.
  2. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until the custard thickens. Pour custard through a fine strainer into a bowl and stir in vanilla.
  3. Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently.
  4. Whisk custard into chocolate until smooth, then cool in refrigerator for at least 30 minutes, covered with plastic wrap.
  5. Beat remaining 2 cups of heavy cream in a bowl with a hand mixer or stand mixer until it just holds stiff peaks. Whisk one fourth of whipped cream into chocolate custard to lighten, then fold in the rest gently but thoroughly.
CREATE YOUR LAYERS:
  1. Use a combination of whole matzo pieces and smaller broken pieces so you can form 5 layers in your 8x8 pan.
  2. Pour Manischewitz in a separate 9x13 glass baking dish until there’s about ½” of wine in the dish.
  3. Soak just enough matzo for your first layer for about 2 minutes or until the wine soaks into the matzo. Create your first layer in the bottom of the plan.
  4. Add in a thin layer of chocolate mousse over the matzo layer and spread evenly with an offset spatula or the bottom of a spoon. Complete the same process for your next 4 layers.
  5. Shave chocolate over the top of the cake and refrigerate for a minimum of 4 hours.
  6. To serve, lift the cake out of the pan and cut into squares.

Notes

To vary the flavor, you can replace the vanilla with 2½ tsp instant espresso powder (dissolve it in the hot cream), 3½ tbsp Grand Marnier or 2½ tbsp Cognac (either one whisked into strained custard).

Video

33 Comments

Breaking Matzo

Almond milk doesn’t contain enough fat that is needed for the texture in the chocolate matzo mousse cake.

Reply
Rolinda Schonwald

Maybe coconut cream can be used? Just make sure to chill and separate the cream from the more watery part before whipping the cream!

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Robin

There is pareve whipping cream available. It can be found in the freezer section in the KP freezer.

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Jennifer Griffith

For the cream in the recipe, maybe almond milk could be substituted.

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Carol Freedman

just want to know if this cake can be made ahead and put in freezer for a week before the Holiday.

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Elana Gomberg

Can this Matzah Mousse cake be made ahead to freeze or made several days ahead to keep in refrigerator? Please let me know ASAP. Thanks so much

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Addie Corn

Can anyone recommend something to soak the matzo other than wine? Not a fan of wine. How about coffee?

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Robin

That is my plan! When I read the recipe, I immediately thought I would swap the wine out and use coffee.

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Diana Ripple

Use instant cocoa mis with water or milk and soak the matzah in that. Can add some orange extract to give it a kick!

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Rita Weinberg

Does this freeze well? My family loves it but I have a time crunch this week and would like to make it ahead and freeze it.

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Breaking Matzo

The Chocolate Matzo Mousse Cake doesn’t freeze well. Best if served fresh!

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Gitta Zarum

This sounds absolutely delicious, but I do make a simpler less rich version by using a filling made with margarine, cocoa and icing sugar [plus, optional, either a little coffee essence or orange juice and grated rind]. I agree it’s not on the same scale, but it is also good.

Reply
Molly

Sorry, but it is not worth the effort, the chocolate was very good but not need the matzoh

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