By Lauren Miyashiro
Delish.com
Even if you’re not Jewish, we bet you’re aware of the long history of matzo. If not, a quick refresher: matzo (or matza) 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, culminating in this delicious Passover dessert: matzo icebox cake.
Second maybe only to matzo toffee (that stuff is almost unbeatable), this icebox cake is perfect for any celebration, Passover or otherwise. It’s easy to throw together, and its layers of whipped cream and chocolate ganache make it taste just like tiramisu, for less than half the effort.
Yields 8 serving(s)
Prep Time 20 mins
Total Time 4 hrs 30 mins
Cal/Serv 930
Ingredients
Whipped Cream
2 cups cold heavy cream
1/4 cup confectioners’ sugar
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
Chocolate Ganache
3 cups chocolate chips
1 1/2 cups heavy cream
Cake & Assembly
8 large matzo crackers
Chocolate shavings, for garnish
Directions
Make 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, confectioners’ sugar, vanilla and cinnamon. Beat until soft peaks form.
Make 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.
To 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.
Pour 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.
