Drop those yeasted baked goods, my friends, because tonight Passover begins! This very important week on the Jewish calendar, sometimes referred to as the “season of freedom” (what could be better?!?) and “festival of the matzo,” is a sacred commemoration of the emancipation of the Jewish people from slavery by the Egyptians 3,300 years ago. So in honor of Passover, I’m cookin’ with Matzo, that blank-canvas of a cracker—thin, crunchy, and, toasty, ready to absorb any flavor combo you throw it’s way . While talking to Greenpointer’s own Gina Pollack at our Spring Market yesterday, she described to me this chilled, no-bake chocolate matzo cake that her Grandma, Ethel Harvey, used to make for the family…and I new we had to share it!
Grandma Ethel’s No-Bake Chocolate Matzo Layer Cake
2 cups sugar
1/4 lb. butter
1/2 cup cocoa
1/2 cup water
1 tsp. instant coffee
1 package matzo
¼-1/2 cup Manischewitz
“Melt the sugar, butter, cocoa, water, and instant coffee in a saucepan over low heat.
Wet each sheet of Matzo (I just hold each piece under the faucet a bit), and make layers: Matzo/Sauce/Matzo/etc . I usually do 5 or more layers, in a square glass baking dish. (You can also drizzle a little Manischewitz on some of the pieces).
Sauce should be on top.
Thanks so much to Gina and her grandma, Ethel, for sharing their recipe with us! I really can’t wait to make it. Any excuse to eat chocolate.
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