Even if you’re not Jewish, we bet you’re aware of the long history of matzoh. If not, a quick refresher: matzoh (or matza, matzo) refers to the flat, unleavened bread eaten by Jews during Passover to commemorate their exodus from Egypt. While it has huge cultural significance, most people will agree, it’s not the tastiest of treats. Thus came around the modern tradition of turning it into more enjoyable dishes, usually with the addition of chocolate and sugar.
Second maybe only to matzoh toffee (that stuff is seriously addictive!) comes this matzoh icebox cake, perfect for any celebration, Passover or otherwise. It’s easy to throw together, and tastes just like tiramisu, for less than half the effort.
Made this? Let us know how it went in the comments below.
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- Total Time:
- 4 hrs 30 mins
For the whipped cream
- 2 c.
cold heavy cream
- 1/4 c.
- 1 tsp.
pure vanilla extract
- 1/2 tsp.
For the chocolate ganache
- 3 c.
- 1 1/2 c.
For the cake assembly
large matzoh crackers
Chocolate shavings, for garnish
- Step 1Make whipped cream: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, combine heavy cream, powdered sugar, vanilla and cinnamon. Beat until soft peaks form.
- Step 2Make ganache: Place chocolate chips in a large bowl. In a small saucepan over medium heat, bring heavy cream to simmer, then immediately pour hot cream over the chocolate chips. Let sit for 10 minutes, then whisk until the mixture is smooth and the chocolate chips have melted.
- Step 3To assemble cake, place a cooling rack inside of a sheet pan and place one matzo cracker on the rack. Spread ganache on top of cracker, then spread whipped cream over the ganache. Top with another matzo cracker and repeat the process until you’ve used up all of your whipped cream.
- Step 4Pour extra ganache over the ice box cake, covering all the sides. Top with chocolate shavings. Transfer cake to a serving plate and refrigerate until the cracker layers have softened to become cake-like, about 4 hours.
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Lauren Miyashiro is the former Food Director of Delish. She graduated culinary school in 2016 and mastered the art of the Crunchwrap in 2017.