I first had a piece of this at an aunt’s house and was completely bowled over. Since then, I’ve had pregnancy-like cravings and fantasies about the cake, and a fresh heightened respect for my aunt. Who would have imagined that the humble matzah could undergo such a dramatic and majestic transformation?

The dreamy layers of rich chocolate cream sandwiched between crunchy crackers defy epithets and the finished product – sliced – looks unbelievably complex and intriguing. I never thought I’d find myself making it some day, but here I am. Don’t be put off, it’s deceptively straightforward to put together – all you need is matzah, chocolate and lots of self control not to attack it before it’s done 🙂

  • 3 super-fresh eggs, separated
  • matzah, 1 box of
  • 1 cup sugar
  • 3 1/2 squares semi-sweet chocolate
  • 1/2 cup butter
  • Nutella, jar of (optional)
  • 1 tsp vanilla
  • fresh orange juice
  • Pour the orange juice into a large flat plate. This is for soaking the matzah in for about 10 seconds a side.
  • Melt the chocolate in 10-second intervals in the microwave. Stir till silky and glossy
  • Separately, whisk the butter with the sugar

  • Add the 3 yolks to this mixture one by one, add vanilla, beat till creamy

  • Beat in the melted chocolate. Set aside

  • Whisk the egg whites with a clean, dry whisk in another bowl till soft peaks form.

  • Fold egg white mixture into the chocolate-yolk mixture

  • Place one juice-soaked matzah on your serving dish, spread a layer of chocolate cream on it, about 2 tablespoons’ worth
  • For every other juiced-up matzah layer, spread Nutella or a Passover-kosher hazelnut-chocolate spread of your liking, for extra oomph. This is optional.

  • Keep layering thus for about 7 or 8 layers. Reserve some chocolate cream to cover the top and sides of cake, and for stuffing in mouth.
  • I resisted adding chopped chunks of chocolate in between the layers or dollops of marmalade for added oranginess – but feel free to do so
  • Decorate with almonds, slivered, sliced or whole, or crushed pistacchios, on top of the cake and all round too if you fancy.

No baking necessary, just keep covered in the fridge. Scrummy!