No-Bake 7 Layer Matzah Cake: A Passover Tradition

The aroma of sweet wine and melted chocolate always brings me back to my grandmother’s kitchen during Passover. As a child, I’d eagerly anticipate the construction of her famous Matzah Cake, a dessert as much about the process as the final, decadent result. The slightly softened matzah, the rich chocolate layers, and the inevitable chocolate-covered fingers created memories that have become a cherished part of my family’s Passover traditions. The best part? It’s so easy to make that it is an excellent dessert to make with kids!

Recipe Overview

• Prep Time: 20 minutes
• Total Time: 24 hours 20 minutes
• Servings: 9
• Dietary Type: Kosher for Passover

Ingredients

• 3 1/2 ounces chocolate chips
• 1/4 lb (4 ounces) margarine
• 1 cup fine sugar
• 3 eggs, separated
• 1 cup sweet wine
• 8 matzah boards (whole)
• 1/4 cup nuts, chopped (optional, for garnish)
• 1 1/2 ounces chocolate, for curls (optional, for garnish)

Equipment Needed

• Double boiler or microwave-safe bowl
• Medium-sized bowls
• Large shallow pan
• Serving plate
• Plastic wrap

Instructions

1. Begin by melting the chocolate chips. You can do this using a double boiler, placing a heatproof bowl over a simmering pot of water, ensuring the bottom of the bowl doesn’t touch the water. Alternatively, microwave the chocolate chips in 30-second intervals, stirring in between, until fully melted and smooth. Be careful not to overheat the chocolate. Let the melted chocolate cool slightly while you prepare the other components.
2. In a medium-sized bowl, cream together the margarine and sugar until the mixture is light and fluffy. It’s important to ensure the sugar is well dissolved into the margarine, as this will contribute to a smoother texture in the final cake. An electric mixer is helpful here, but a sturdy whisk and some elbow grease will also do the trick.
3. Add the egg yolks one at a time to the creamed margarine and sugar, beating well after each addition. This step incorporates air into the mixture, creating a lighter base for the cake.
4. Gently fold the slightly cooled melted chocolate into the egg yolk mixture until just combined. Be careful not to overmix, as this can deflate the mixture.
5. In a clean, grease-free medium-sized bowl, beat the egg whites until stiff peaks form. This is crucial for the light and airy texture of the filling. Ensure there’s no trace of yolk in the egg whites, as this can prevent them from whipping properly. You can use an electric mixer or a whisk, but be patient, as it may take a few minutes to achieve stiff peaks. They should hold their shape when the whisk is lifted.
6. Gently fold the chocolate-egg yolk mixture into the stiffly beaten egg whites. This is a delicate step, so use a light hand to avoid deflating the whites. Fold until just combined, ensuring no streaks of egg white remain.
7. Pour the sweet wine into a large, shallow pan. This will be used to moisten the matzah.
8. Dip each matzah board, one at a time, into the wine. Moisten it just enough to soften it slightly, but be careful not to soak it completely, as this will make the cake soggy. A quick dip on each side is usually sufficient.
9. Place one moistened matzah board on a serving plate. Spread approximately 1 1/2 tablespoons of the chocolate filling evenly over the matzah.
10. Continue this process, layering moistened matzah and chocolate filling, until all eight matzah boards are used, ending with a layer of matzah on top.
11. Cover the top and sides of the cake with the remaining chocolate filling. Spread it smoothly and evenly.
12. Decorate the cake with chopped nuts and chocolate curls, if desired. Get creative with your decorations! You can also use other toppings like shredded coconut, sprinkles, or melted white chocolate.
13. Cover the cake loosely with plastic wrap and refrigerate for at least 24 hours. This allows the matzah to soften and the flavors to meld together.

Expert Tips & Tricks

• For a richer chocolate flavor, use high-quality dark chocolate chips.
• If you don’t have sweet wine, you can substitute grape juice or a non-alcoholic dessert wine.
• To make chocolate curls, melt chocolate and spread it thinly on a cool surface (like a marble slab or the back of a baking sheet). Once it sets slightly, use a metal spatula or scraper to create curls.
• To prevent the cake from becoming soggy, don’t over-soak the matzah in the wine.
• If you have leftover meringue, you can crush some more matzah into some wine, mix the moist matzah with the leftover meringue, form it into logs in wax paper, wrap it in foil, and freeze. Later, cut into slices and place in tiny cupcake papers for a nice bonbon.

Serving & Storage Suggestions

Serve the No-Bake 7 Layer Matzah Cake chilled. Cut it into thin slices or small squares. It’s best served after a Passover meal or as a dessert for any occasion.

Store leftover cake in the refrigerator, covered loosely with plastic wrap, for up to 3 days. The cake can also be frozen for longer storage, but the texture may change slightly upon thawing. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	295 kcal	N/A
Calories from Fat	135 kcal	N/A
Total Fat	15g	23%
Saturated Fat	4.6g	22%
Cholesterol	62mg	20%
Sodium	146mg	6%
Total Carbohydrate	33g	11%
Dietary Fiber	0.7g	2%
Sugars	30g	N/A
Protein	2.7g	5%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Fruit-Flavored Cake: Substitute jam for the chocolate in the filling. Use your favorite flavor of jam for a fruity twist.
• Nut-Free Cake: Omit the chopped nuts or use a different garnish like sprinkles or chocolate shavings.
• Extra Layers: Add more layers by using more matzah boards and adjusting the amount of filling accordingly.
• Matzah Type: You can use egg matzah or regular matzah, depending on your preference and dietary restrictions.
• Dairy-Free: Ensure that the margarine used is dairy-free.

FAQs (Frequently Asked Questions)

Q: Can I make this cake ahead of time?
A: Absolutely! In fact, it’s best to make it at least 24 hours in advance to allow the matzah to soften and the flavors to meld.

Q: What if my matzah is too hard to cut through after refrigeration?
A: This usually indicates that the matzah wasn’t softened enough. Next time, try dipping the matzah in the wine for a slightly longer period.

Q: Can I freeze this cake?
A: Yes, you can freeze the cake for longer storage, but the texture may change slightly upon thawing. Wrap it tightly in plastic wrap and then in aluminum foil.

Q: What are some other decorating ideas?
A: The possibilities are endless! Some popular options include piping on melted chocolate, sprinkling chopped or ground nuts or coconut, or adding fresh fruit.

Q: Can I use a different type of wine?
A: Yes, but sweet wine works best for the flavor profile of the cake. You can also use grape juice or non-alcoholic dessert wine as a substitute.

Final Thoughts

This No-Bake 7 Layer Matzah Cake is more than just a dessert; it’s a tradition, a memory, and a symbol of Passover. I encourage you to try this recipe and create your own delicious memories with your loved ones. Feel free to experiment with variations and substitutions to make it your own, and don’t hesitate to share your feedback and creations! This cake pairs beautifully with a glass of sweet wine or a cup of strong coffee. Happy Passover!