February 25 2009
Sharon’s 4 Layer Chocolate Ganache and Mousse Matzo “Cake”
My darling daughter-in-law, Sharon, makes this tres chic dessert every Passover. It’s chocolate, chocolate, chocolate. I shouldn’t have this much sugar and cream because it’s not good for my health. But you go ahead, ya gotta live ehh?
Serving Size: 16
4 pieces unsalted matzo
1 cup heavy whipping cream
14 ounces heavy cream
Break chocolate into small pieces and place in a double boiler over low heat and allow to soften, about 1 minute. Remove from heat and set aside and allow to cool.
Heat cream in a small saucepan and simmer until bubbles appear around the edges of the pan, about 2 minutes. Make sure you do not scald the cream, remove it from the heat as soon as you see the bubbles.
Add cream to chocolate and allow to sit for about 2 minutes. Stir chocolate mixture until smooth and chocolate is completely melted. The mixture should coat the spoon you are using. Sharon says, “the mixture should be silky and gorgeous.”
Break chocolate into small pieces and heat in a double boiler over low heat. Stir constantly until chocolate is melted and smooth, remove from heat. There should be no chocolate pieces. Set aside and allow to cool.
Whip heavy cream with an electric mixer in medium size bowl until soft peaks appear.
Fold 1/3 cup of the whipped cream into the chocolate. This is called tempering. My great Aunt Gussy taught me this when I was a small boy. This makes it so the cream is the same temperature as the chocolate. You have to do this so the chocolate does not cease…..that’s bad you don’t want that.
Fold remaining chocolate into the whipped cream. Take your time, you don’t want to take all the air out of that fluffy cream, do ya?
Cover a large plate with wax or parchment paper. (This is so the plate won’t get all dirtied up if you spill some chocolate on it. Gertie makes me do this so it looks nice on the table).
Place matzos on a cookie sheet, you may need two sheets if they all don’t fit.
Coat one side of each matzo with a thin layer of ganache, about ¼ cup. Place matzo in the fridge to set, at least 10 minutes.
Remove matzos from the fridge. Place one matzo on the paper covered plate, ganache side up and top with a thin layer of mousse, about ½ cup then place another matzo on top of the mousse and repeat with the next two layers ending with a top layer of ganache. Pour the remaining ganache over the top of the “cake” and allow to flow down the sides. That way it looks good.
Place in the fridge until you are ready to serve it.
Use a large sharp knife to cut the “cake.” First cut it in half and then in fourths and then eighths and finally sixteenths!!!!!!!!
I love the chocolate cake recipe.
By sharon Stern on 2009 03 26
this one and the pretzel one I will try for the holidays-both sound tres good and very inviting-I love the blog-good work Eric and best to you Nat Happy Pesach!
By renee schnabel on 2009 04 04
2 (18 1/4 ounce) boxes devil’s food cake mix
Oil, eggs and water as called for on cake mix boxes
2 C. heavy cream
3 T. butter
1 T. instant coffee powder or crystals
2 (12 oz.) bags semisweet chocolate chips
Prepare and bake both cake mixes in 9-inch round pans, as directed on the packages, using oil, eggs and water as directed, making four layers. (If you have only two pans, bake one mix at a time, reusing the pans after the first two layers have been removed.) Cool layers as directed on the boxes.
Only after all four layers are removed from the pans and are fully cool, prepare the ganache:
Put the cream and butter in a medium saucepan. Over medium heat, stirring occasionally (but watching closely because it can boil up), bring the cream to the boil. Meanwhile, put the chocolate chips and coffee powder in the large bowl of an electric mixer. When the cream mixture has boiled, pour it into the bowl. Stir well, then beat at low speed, scraping the bowl, until the chocolate chips have completely melted and the mixture is smooth.
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