I have wanted to try this recipe for a long time.. finally did yesterday & wow! it is delicious! There is a tip if you do not celebrate Passover & do not have matzo just below the picture of the cookbook!
The recipe is from one of my favourite cookbooks TRADITIONAL JEWISH BAKING BY CARINE GOREN I have made several recipes from this book and have posted them on this blog…they always work and are delish
Here us a link to this book on Amazon if you want to purchase it! ( I am an Amazon associate so will get some $ from purchases made through this link)
***If you do not celebrate Passover and do not have matzo … this is so good you could go buy a box! I was trying to think of something else one could use in place of the matzo so probably cookies would work.. a vanilla biscuit that is square so they line up closely & one would have to put this into a plastic wrap lined 8 x 8 pan. Just lay the cookies out close together, and use the same directions for the rest of the recipe!
This was messy & when I put it into the fridge to chill the mousse leaked out but then I just trimmed the edges & it looks great.
Here is the recipe.. I did not change it from the book which I usually add a bit of my own but not this time… if you want you could always dip the matzo or cookies into coffee with a bit of liquor added maybe … but not too sweet.. and of course Kosher for Passover…
Here is the recipe
11 oz dark chocolate, broken into pieces
2 cups whipping cream
1 cup black warm coffee ( not hot)
a serving plate or a 8×8 dish lined with plastic wrap for easy removal of this cake. If you want to serve this from the pan you do not have to line
- Melt the chocolate & 1 1/4 cup of the whipping cream in the microwave & then mix well until it is smooth. Set aside to cool. Remove 1 cup of this chocolate mixture for the icing
- Beat the remaining 3/4 cup of whipping cream into soft peaks
- Pour the coffee into a wide dish with sides… I used a baking sheet & that worked great!
- When the chocolate is cool fold the whipped cream into it until combined
- Now, dip one matzo board into the coffee for abut 30 seconds, turn it over & dip the other side in.
- Place that matzo board onto whatever you are using to build this cake.
- Spread 1/4 of the chocolate mousse filling evenly over the matzo board spreading to close to the edges
- Continue with the rest of the matzo boards and mousse ending with one last matzo board.
- Pour the reserved chocolate over the top spreading out to ice the top
- Chill until set in the fridge at least 4 hours. I left mine overnight then tasted it for breakfast! YUM
- I tried the ragged edges & it looks wonderful!
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