Food for the (Gluten Intolerant) Soul

Ingredients

Matzo sheets (about 4–6)

50–70 ml water (for lightly moistening)

Chocolate & Halva Cream:

200 g milk or dark chocolate

20 g cocoa powder (≈ 2 heaped tbsp)

100 g sugar

80 g water (≈ 80 ml)

200 g halva

Instructions

Prepare the matzo

Lightly moisten each matzo sheet with a small amount of water, just enough to be damp.

Make the chocolate & halva cream In a microwave-safe bowl, combine chocolate, sugar, and water.

Heat in short pulses, stirring between each, until melted and smooth.

While still warm, add halva and cocoa powder. Blend or mix until smooth and creamy.

Assemble the layers Line a tray with baking paper.

Spread cream on both sides of the first matzo.

Place it on the tray and stack the next matzo on top.

Spread cream over the top of each layer. Repeat until all cream is used.

Finish Pour remaining cream over the top.

Sprinkle with crumbled halva.

Set 2–3 hours minimum (overnight is better).

Notes

Keep the matzo just damp, not wet.

This firms up significantly overnight and slices much better the next day.