Chocolate Matzo Mousse Cake

Prep Time:
45 minutes
Cook Time:
non cook desert
Total Time:
45 minutes
A word from the cook
I was tired of the same old Passover cakes, I saw this recipe and knew I had to make it!

3 ½ cups chilled heavy cream (the recipe called for 2 cups)
5 large egg yolks (I used 6 yolks)
4 tbsp sugar
1½ tsp vanilla
12 oz high quality bittersweet chocolate, chopped plus extra for shaving on top
3 cups sweet red Kosher wine, such as Manischewitz
pinch of salt
8-10 squares of matzo (I used 12 pieces)
Semi sweet chocolate to shave on-top of finished cake


Spray an 8”x8” (I used a 9×13, it’s big) baking pan with non-stick spray then layer in 2 sheets of parchment paper cut to fit in the pan with enough paper hanging over all 4 sides so you can easily lift the mousse cake out once it has set. (I sprayed non-stick butter over pan, and did not lay down parchment paper; I will cut it right from the pan)


1)) Heat 1 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar and a pinch of salt in a metal bowl until combined well, then add hot cream to egg yolk mixture in a slow stream, whisking constantly so eggs don’t curdle.

2) Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until the custard thickens. Pour custard through a fine strainer into a bowl and stir in vanilla. (I did not strain mixture)

3) Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. (I put the chocolate in a medium bowl in the microwave)

4) Whisk custard into chocolate until smooth, then cool in refrigerator for at least 30 minutes, covered with plastic wrap.

5) Beat remaining 2 1/2 cups of heavy cream in a bowl with a hand mixer or stand mixer until it just holds stiff peaks. Whisk one fourth of whipped cream into chocolate custard to lighten, and then fold in the rest gently but thoroughly.
Use a combination of whole matzo pieces and smaller broken pieces so you can form 5 layers in an 8×8 (I used a 9×13 pan, it’s big)


1) Pour Manischewitz in a separate 9×13 glass baking dish until there’s about ½” of wine in the dish. (I poured the whole bottle in)

2) Soak just enough matzo for your first layer for about 2 minutes or until the wine soaks into the matzo. Create your first layer in the bottom of the plan. (I soaked 4 pieces at a time)

3) Add in a thin layer of chocolate mousse over the matzo layer and spread evenly with an offset spatula or the bottom of a spoon.

4) Complete the same process for your next 4 layers.

5) Shave chocolate over the top of the cake and refrigerate for a minimum of 4 hours.

To serve, lift the cake out of the pan and cut into squares. (I’m cutting straight from the pan)

Note: To vary the flavor, you can replace the vanilla with 2½ tsp instant espresso powder (dissolve it in the hot cream), 3½ tbsp Grand Marnier or 2½ tbsp Cognac (either one whisked into strained custard).

0 Notes