Thursday, April 6, 2017
18 Layer No Bake Matzo S'mores Cake for Passover
Here are some tips, too!
First, you can half this recipe. How many people are you feeding, after all?
Second, it's easier to prepare each layer separately before stacking.
18-Layer No Bake Matzo S'more Cake
Recipe from Back of Manischewitz Matzo Box
21 ounces bittersweet chocolate, melted in the microwave
2 tsp ground espresso
16-ounce container frozen non-dairy whipped topping, thawed (or substitute Passover Marshmallow Creme-yes, it does exist!)
1/4 cup sugar
1 tsp almond extract
1 box (16 oz) Manischewitz Matzo
1/2 cup chopped almonds
White chocolate and fresh berries for garnish (optional)
Add ground espresso to melted chocolate; mix well. Set aside.
Using beater attachment of mixer, whip topping as you slowly add sugar and almond extract and form soft peaks.
Separate half whipped topping into another bowl. Add about 1/2 cup of cooled, melted chocolate into one of whipped topping bowls. Gently fold chocolate into topping using rubber spatula.
To Assemble Cake:
Using pastry brush or knife, shmear layer of melted chocolate onto top of each matzo square.
Layer each chocolate covered matzo with whipped topping, alternating between white topping and chocolate topping. Sprinkle chopped almonds over each layer before adding next chocolate covered matzo.
Repeat until you have come to last piece of matzo.
Garnish top of cake with shaved white chocolate, fresh berries and any leftover chopped almonds.
Refrigerate for up to two hours before serving.