Matzocake Recipes

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EASY NO-BAKE CHOCOLATE MATZO CAKE



Easy No-Bake Chocolate Matzo Cake image

Passover-friendly dessert made with only three ingredients! Layers of matzo, chocolate and sweet kosher wine. Kosher for Passover, Dairy, Pareve.

Provided by Tori Avey

Categories     Dessert

Time 1h15m

Number Of Ingredients 3

21 oz chocolate bars
7 matzo squares
1 small bottle sweet kosher wine or grape juice

Steps:

  • In a double boiler or the microwave, melt the chocolate bars till smooth.
  • Pour sweet wine or grape juice into a shallow baking dish or pan. Soak the matzos for 45-60 seconds until they've absorbed some of the wine or juice. Don't let them soak too long, or they'll get mushy and fall apart! Remove matzos from liquid.
  • Place one moistened matzo in the center of a small tray or plate. Using a spatula, spread the matzo generously with melted chocolate, covering the whole surface of the matzo.Place one moistened matzo in the center of a small tray or plate. Using a spatula, spread the matzo generously with melted chocolate, covering the whole surface of the matzo.
  • Take another matzo and layer it on top, then spread it with chocolate. Repeat the process until you have seven layers of chocolate matzos. Put an extra thick spread of chocolate on the top layer.
  • Place the layered cake in refrigerator and let it set for about an hour, or until chocolate has hardened. After the chocolate has set, store the cake at room temperature. Use a sharp knife to cut and serve. Feel free to dress up the cake however you'd like. Some people add whipped cream and nuts. If you want a taller, thicker cake, feel free to add more layers. The thicker the cake, the longer it will take to set in the refrigerator.

Nutrition Facts : Calories 560 kcal, Carbohydrate 59 g, Protein 8 g, Fat 32 g, SaturatedFat 18 g, Cholesterol 2 mg, Sodium 16 mg, Fiber 8 g, Sugar 22 g, ServingSize 1 serving

MATZO CAKE



Matzo Cake image

Another one of my mother's recipe. She makes this every year for Passover, but I suppose you can make this for after Passover if you've got plenty of matzo's left and don't know what to do with them. And they're extremely easy to make as there is no cooking time. Only prep time is involved.

Provided by Studentchef

Categories     < 15 Mins

Time 8m

Yield 24 squares

Number Of Ingredients 5

1/2 cup butter, room temperature
1 egg
1/2 cup cocoa powder
3 -4 tablespoons sugar
6 large matzos

Steps:

  • Cream the butter and egg together. Add the cocoa and sugar and mix well.
  • Slightly wet the matzo's. Add a couple of tablespoons of the mixture on to one matzo. Repeat three more times and stack the matzo's in order to get four layers. Cut them into squares.
  • Do the same with the last two matzo's (there won't be enough spread for 8 whole matzo's). After cutting the matzo's stack two squares at a time in order to get four layers. No refrigeration is required before serving, but it is better to refrigerate any leftovers if you want them later.

Nutrition Facts : Calories 47.1, Fat 4.3, SaturatedFat 2.6, Cholesterol 17.9, Sodium 37.1, Carbohydrate 2.6, Fiber 0.6, Sugar 1.6, Protein 0.7

APPLE MATZO CAKE



Apple Matzo Cake image

A popular dessert at Passover, this fruity cake, courtesy of Roni Black of New York City, gets its light, airy texture from the use of matzo meal instead of flour.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 10

Nonstick spray
3 large eggs, separated, plus 3 large yolks
2/3 cup sugar
1/2 teaspoon coarse salt
3 cups grated Granny Smith apples (from 6 peeled apples), squeezed dry
1 cup matzo meal
2 teaspoons finely grated lemon zest
1 tablespoon plum brandy, such as Slivovitz, or regular brandy
2 tablespoons honey
1/4 cup finely chopped pecans

Steps:

  • Preheat oven to 350 degrees. Lightly coat an 8-inch springform pan with nonstick spray. In a medium bowl, using an electric mixer, beat 6 egg yolks, sugar, and salt until thick and pale, about 3 minutes. Fold in apples, matzo meal, lemon zest, and brandy.
  • In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes. With a rubber spatula, gently fold egg whites into apple mixture and transfer batter to pan. Drizzle with honey and sprinkle with pecans. Bake until golden brown and set in center, 45 to 50 minutes. Let cake cool completely in pan on a wire rack. To serve, run a small knife around edge of pan, remove cake, and slice. Store cooled cake in pan, covered with plastic, at room temperature, up to 1 day.

Nutrition Facts : Calories 242 g, Fat 7 g, Fiber 3 g, Protein 6 g

BEST MATZAH BALLS



Best Matzah Balls image

These can be tricky to get the right consistency. After years of experimenting with the basic recipe, I found these to come out soft but not falling apart. If you like firm/hard-middle matzah balls, either reduce the seltzer or add 1/4 cup matzah meal.

Provided by Weekend Cook

Categories     Side Dish

Time 1h15m

Yield 16

Number Of Ingredients 7

4 eggs
6 tablespoons olive oil
⅓ cup club soda
2 tablespoons club soda
½ teaspoon salt
1 ½ cups matzo meal, or more as needed
4 quarts water

Steps:

  • Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
  • Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.

Nutrition Facts : Calories 105.8 calories, Carbohydrate 10.2 g, Cholesterol 46.5 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 98.5 mg, Sugar 0.3 g

MATZO MEAL PANCAKES



Matzo Meal Pancakes image

This is a great brunch dish, during Passover and any other time of the year. It can be served with cranberry sauce, applesauce mixed with fruit compote, maple or blueberry syrup or just plain with meat & cheese dishes.

Provided by Manami

Categories     Breakfast

Time 15m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 6

3 eggs
1/2 cup cold water
1/4 teaspoon salt
1 cup matzo meal
1 medium onion, grated
melted margarine or vegetable oil

Steps:

  • Beat eggs and combine with cold water, salt, 2/3 of the grated onion and enough matzo meal to make a stiff batter that will drop from the spoon.
  • Heat the butter, margarine or vegetable oil in a heavy skillet and add remaining onion for flavor.
  • Drop batter from spoon to form round cakes and fry until brown before turning over to brown on underside. (I imagine these could be baked on an oiled baking sheet in a 350F until golden brown).
  • Lift out one at a time and drain thoroughly on paper towel, before serving.
  • Enjoy!

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