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.

Recipe reference and US measures

Chocolate & Halva Matzo Layer Cake

A chilled layered dessert of lightly moistened matzo and creamy chocolate, halva and cocoa.

Ingredients

• 4–6 matzo sheets
• 50–70 ml water for lightly moistening matzo (about 3–4½ tbsp)
• 200 g milk or dark chocolate (about 7 oz)
• 20 g cocoa powder (about 2 heaped tbsp)
• 100 g sugar (½ US cup)
• 80 g water (about ⅓ US cup)
• 200 g halva (about 7 oz)

Directions

1. Lightly moisten each matzo sheet with a small amount of water so it is damp but not wet.
2. In a microwave-safe bowl, combine the chocolate, sugar and 80 g water. Heat in short bursts, stirring between each, until melted and smooth.
3. While the chocolate mixture is warm, add the halva and cocoa powder. Blend or stir until smooth and creamy.
4. Line a tray with baking paper. Spread some cream on both sides of the first matzo and place it on the tray. Stack the remaining matzo sheets with cream between the layers, spreading the remaining cream over the top.
5. Sprinkle with crumbled halva. Chill for at least 2–3 hours; overnight is better. The cake will firm up and slice more cleanly after chilling.