To carry on the tradition, I started making this luscious cake using coconut between each layer for some crunch and nuttiness. Serve this no-bake treat chilled or right out of the freezer for a tasty Passover dessert.
Prep Time: 25 minutes
Total Time: 1 hour
4 oz. bitter sweet chocolate, chopped
1/2 cup butter, softened
1 cup sugar
3 eggs separated
1 tsp vanilla
2 cups Manischewitz wine
8 matzo sheets
1 cup shredded unsweetened coconut
1. Melt chocolate over a double boiler on the stovetop, or microwave in 10 second intervals, stirring until glossy and smooth. Set aside to cool slightly.
2. Beat butter and sugar together with an electric mixer until light and fluffy, about 2 minutes. Beat in egg yolks, 1 at a time and then vanilla. Pour in melted chocolate and stir to combine.
3. In a separate bowl, whip egg whites to soft peaks. Gently fold into chocolate mixture.
4. Pour wine into an 8×8-inch baking dish. Soak 1 sheet of matzo in wine for 15 seconds then transfer to a cutting board or cake stand.
5. Smear 2-3 Tbsp of chocolate onto matzo. Sprinkle 1 Tbsp of coconut over chocolate. Repeat with remaining 7 layers.
5. Use remaining chocolate to cover sides of the cake. Sprinkle with remaining coconut.
6. Chill in refrigerator for 30 minutes, or serve frozen.
Looking for more ideas? Try our 15 Gluten-Free Desserts for Passover.