Makes a 9-inch Torte
Prep time: 10 mins | Cooking time: approx 40 mins
Let’s start by saying that we know this indulgent chocolate matzah torte, inspired by a recipe by Jamie Geller, won’t be an option for everyone this Pesach, as many hold by the custom not to eat Gebrochts (soaked matzah). With that out of the way, we’ll add that 1) for those who do, you’ll be treated to a deliciously rich, sweet, velvety ganache-filled torte with a beautiful crumbly, crunchy base. And 2), for those who do not – this is a great way to use up leftover matzah after Passover has concluded – this is a great dessert any time of year!
This torte can be made parev or dairy, and we think it’s best served with single cream (when applicable) and fresh fruit.
Ingredients
For the base
- 150g Matzah, smashed or blitzed into a coarse crumb (around the size of oats)
- 70g Caster Sugar
- 100g Margarine (or Butter), melted
For the filling
- 400g Cooking Chocolate
- 2 tbsp Sugar
- 1⁄4 tsp Salt
- 1½ cups Almond Milk (or Cow’s Milk)
- 2 eggs
For the Topping (optional)
- Chopped nuts or extra matzah crumbs
Method
- Preheat your oven to 180°C / 160°C fan (Gas Mark 4 / 350°F)
- Use a food processor (or rolling pin) to blitz (or smash) matzah into a course crumb
- Combine broken matzah pieces with sugar and melted margarine/butter.
- Press into a lightly greased pie dish, pressing the mixture into the base and up the sides of the dish.
- Place into the oven and bake for 12 minutes. Remove and place onto a wire rack (keeping it in the pie dish) to cool and crisp up.
- In a saucepan, combine your chocolate, sugar, salt and milk and bring to a gentle simmer, stirring regularly to ensure the chocolate and sugar melts, but doesn’t burn. Once combined, remove from the heat and whisk in 2 eggs, one at a time, before pouring the mixture into the cooled pie base and return to the oven. Cooking for 15 – 20 mins, until the cake becomes more firm and moussey in texture.
- Leave the torte in the pie tin and place on a wire rack to cool, then refrigerate for up to a week.
(Can be frozen. Defrost in the fridge (or for for up to 1h at room temp) before serving).
