3-Ingredient Passover Matzo Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
9 matzo squares
02 -
1 (14-oz) can dulce de leche
03 -
⅓ cup chocolate chips or grated chocolate, for melting
04 -
1 teaspoon coconut oil (optional, for thinner chocolate)
# Instructions:
01 -
Spread dulce de leche evenly over a matzo square, making sure to coat every inch but scraping off any excess. This thin, even coating is key to the perfect texture.
02 -
Gently place a second matzo square on top of the first one and spread dulce de leche over it too. Continue this process, creating layers until you've used all your dulce de leche.
03 -
In a dry microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring after each interval until smooth. If you prefer a thinner, more pourable chocolate, stir in 1 teaspoon of coconut oil.
04 -
Drizzle or spread the melted chocolate all over the top layer of the matzo cake. You can create a pattern or simply cover the entire surface.
05 -
Let the cake rest at room temperature (or in the refrigerator if you live in a hot or humid climate) for at least 8 hours or overnight. This resting time is crucial as it allows the matzo to soften from the dulce de leche.
06 -
Use a large, sharp knife to cut the matzo cake into pieces. You can cut it into 8, 9, or 16 pieces depending on your preference and serving needs.
# Notes:
01 -
Having two cans of dulce de leche on hand is recommended in case you want to make a taller cake or two shorter cakes.
02 -
American Heritage Grated Chocolate is excellent for melting if you can find it.
03 -
This dessert actually improves with time as the matzo softens, making it perfect for preparing ahead of a gathering.