Ingredients
2 c. cold heavy cream
1/4 c. powdered sugar
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
3 c. chocolate chips
1 1/2 c. heavy cream
8 large matzoh crackers
Chocolate shavings, for garnish
Preparation
Step 1Make whipped cream: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, combine heavy cream, powdered sugar, vanilla and cinnamon. Beat until soft peaks form. Step 2Make ganache: Place chocolate chips in a large bowl. In a small saucepan over medium heat, bring heavy cream to simmer, then immediately pour hot cream over the chocolate chips. Let sit for 10 minutes, then whisk until the mixture is smooth and the chocolate chips have melted.Step 3To assemble cake, place a cooling rack inside of a sheet pan and place one matzo cracker on the rack. Spread ganache on top of cracker, then spread whipped cream over the ganache. Top with another matzo cracker and repeat the process until you’ve used up all of your whipped cream.Step 4Pour extra ganache over the ice box cake, covering all the sides. Top with chocolate shavings. Transfer cake to a serving plate and refrigerate until the cracker layers have softened to become cake-like, about 4 hours.
Second maybe only to matzoh toffee (that stuff is seriously addictive!) comes this matzoh icebox cake, perfect for any celebration, Passover or otherwise. It’s easy to throw together, and tastes just like tiramisu, for less than half the effort. Made this? Let us know how it went in the comments below.
