Search thousands of recipes reviewed by home cooks like you.

Safta Miriam's Passover Seven Layer Cake

Safta Miriam's Passover Seven Layer Cake

  • Prep

  • Ready In

BSROSS

A no-bake kosher for Passover seven layer cake, with creamy chocolate, and Concord Grape Manischewitz soaked Matzo - you'll be looking forward to the end of the Seder for this one!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Melt chocolate in a small bowl in the microwave by heating at 30 second intervals, and stirring between each one. When chocolate is almost melted, just remove from the microwave and stir until smooth. Set aside.
  2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg yolks one at a time until well blended. In a separate bowl, whip egg whites with a pinch of superfine sugar until stiff. Fold the melted chocolate into the sugar mixture, then fold in the egg whites.
  3. Pour 1/4 of the bottle of wine into an 8x8 inch baking dish. Soak one of the matzo sheets briefly on both sides, then remove to a serving platter. If you soak too long, it will break apart and become hard to work with. Spread a thin layer of the chocolate cream over the soaked matzo. Continue soaking and layering the matzos and chocolate cream, leaving enough of the chocolate mixture to frost the sides when finished. Add more wine to the dish as necessary for soaking.
  4. Press chopped nuts onto the sides, or sprinkle them on top for garnish. Refrigerate overnight to allow the chocolate and wine to blend flavors.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Marnie
20
4/26/2008

I made this upscale, and people have been raving ever since! I followed most of the recipe- except... I toasted some macadamia nuts, then chopped them for the top and the sides. I also took some frozen whole cherries, chopped them, and put them all across the top. I did not use as much wine as mentioned, but did follow the soaking and poured some on top the night before I served it. It was incredible- and everyone has asked me for the delicious recipe! Thank you for bringing something delish to the usually not so delish passover dessert table!

Arielle
14
4/11/2006

The best Passover cake I have ever had!! I would even make it during the rest of the year. Also it tastes AMAZING if you add you use a little bit of a chopped chocolate bar like chocolate chips.

Lexi123
5
4/11/2011

I plan to make this with the "upscale" suggestions but I will alter this to substitute pasturized egg yolks and egg whites for the raw ingrediants. Decorating the top with chocolate curls and/or candied fruits would add to eye appeal.