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Break the matza roughly into small (2-3cm/1-1¼ inch) pieces and place in a shallow dish. Heat the kiddush wine – I did this in a jug in the microwave – then pour over the broken matza. Mix, then set aside.
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In a separate bowl, melt the chocolate and butter/margarine together and stir until well mixed and smooth. Add the honey and mix well.
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Add the soaked matza pieces, raisins and walnuts to the bowl and mix thoroughly until everything is coated in the chocolate mixture.
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Tip into a 20cm (8-inch) square tin that has been lined with greaseproof paper. Use the back of a spoon or your fingers to spread the mixture into the sides and corners of the tin, and press down well. Place in the fridge while you make the topping.
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To make the topping, simply melt the chocolate and then spread it over the mixture in the tin as evenly as possible. Return the tin to the fridge for an hour or so until everything has set.
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Use a hot knife to cut the chocolate matza cake into squares. Enjoy!
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