Seven Layer Cake for Passover

    8 hours 30 minutes

    This is a no-bake cake which is kosher for Passover. It is composed of creamy chocolate and Manischewitz-soaked matzos.

    14 people made this

    Serves: 16 

    • 100g dark chocolate, chopped
    • 125g margarine
    • 1 cup (200g) caster sugar
    • 3 egg yolks
    • 3 egg whites
    • 8 matzo sheets
    • 1 (750ml) bottle grape wine (Manischewitz)
    • 1/4 cup finely chopped nuts

    Preparation:30min  ›  Extra time:8hours chilling  ›  Ready in:8hours30min 

    1. Melt chocolate in a small bowl in the microwave by heating at 30 second intervals and stirring between each one. When chocolate is almost melted, just remove from the microwave and stir until smooth. Set aside.
    2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg yolks one at a time until well blended.
    3. In a separate bowl, whip egg whites with a pinch of caster sugar until stiff. Fold the melted chocolate into the sugar mixture, then fold in the egg whites.
    4. Pour 1/4 of the bottle of wine into a 20x20cm baking dish. Soak one of the matzo sheets briefly on both sides, then remove to a serving platter. If you soak too long, it will break apart and become hard to work with.
    5. Spread a thin layer of the chocolate cream over the soaked matzo. Continue soaking and layering the matzos and chocolate cream, leaving enough of the chocolate mixture to frost the sides when finished. Add more wine to the dish as necessary for soaking.
    6. Press chopped nuts onto the sides, or sprinkle them on top for garnish. Refrigerate overnight to allow the chocolate and wine to blend flavors.

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    Reviews in English (14)


    I made this upscale, and people have been raving ever since! I followed most of the recipe- except... I toasted some macadamia nuts, then chopped them for the top and the sides. I also took some frozen whole cherries, chopped them, and put them all across the top. I did not use as much wine as mentioned, but did follow the soaking and poured some on top the night before I served it. It was incredible- and everyone has asked me for the delicious recipe! Thank you for bringing something delish to the usually not so delish passover dessert table!  -  25 Apr 2008  (Review from Allrecipes USA and Canada)


    The best Passover cake I have ever had!! I would even make it during the rest of the year. Also it tastes AMAZING if you add you use a little bit of a chopped chocolate bar like chocolate chips.  -  08 May 2005  (Review from Allrecipes USA and Canada)


    I plan to make this with the "upscale" suggestions but I will alter this to substitute pasturized egg yolks and egg whites for the raw ingrediants. Decorating the top with chocolate curls and/or candied fruits would add to eye appeal.  -  08 Apr 2011  (Review from Allrecipes USA and Canada)