This Chocolate-Hazelnut Matzo Cake is a delectable dessert perfect for Passover or any special occasion. Layers of crisp matzo are drenched in a rich chocolate-hazelnut spread, creating a delightful combination of textures and flavors. It’s a simple yet elegant treat that will impress your guests and satisfy your sweet tooth.
Appliances and Special Utensils
- Mixing bowls
- Microwave or double boiler
- Offset spatula or butter knife
- 9×13 inch baking dish
- Parchment paper
Ingredients
- 6 sheets of matzo
- 1 cup chocolate-hazelnut spread (such as Nutella)
- 1 cup heavy cream
- 8 oz bittersweet chocolate, chopped
- 1/4 cup chopped hazelnuts (optional)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
-
Prepare Matzo: Line a 9×13 inch baking dish with parchment paper. Place a layer of matzo on the bottom, breaking pieces as necessary to fit.
-
Make Chocolate Ganache: In a microwave or double boiler, heat the heavy cream until hot but not boiling. Add the chopped bittersweet chocolate and stir until completely melted and smooth. Stir in vanilla extract and a pinch of salt.
-
Layer Chocolate-Hazelnut Spread: Spread a thin layer of chocolate-hazelnut spread over the matzo using an offset spatula or butter knife.
-
Add Ganache: Pour a layer of chocolate ganache over the chocolate-hazelnut spread, smoothing it out evenly.
-
Repeat Layers: Add another layer of matzo on top of the ganache. Repeat the process of spreading chocolate-hazelnut spread, then ganache, until all matzo sheets are used. Finish with a layer of ganache on top.
-
Chill and Set: Sprinkle chopped hazelnuts over the top layer if using. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until the cake is set.
-
Serve: Remove the cake from the refrigerator and let it sit at room temperature for about 10 minutes before slicing. Cut into squares or rectangles and serve. Enjoy your delicious Chocolate-Hazelnut Matzo Cake!