Dahlia Lamdani's Matzah Cake. Photo: Shutterstock
Dahlia Lamdani's Matzah Cake. Photo: Shutterstock

Matzah Cake

Chocolate, crispy matzah cake just for Passover. If you prefer a cake with a tender and soft texture, prepare it a few days in advance.

Tal Itkin, Dahlia’s granddaughter says: The cake that divides the Lamdani family into two camps. One camp, loves this matzah cake for the first two days, while it is crunchy, crumbly and maintains a contrast of textures between the matzah and the thin filling. The second camp, the patient camp. They prefer to wait two to three days until the matzah cake softens and turns into soft layers of matzah and chocolate that can be easily sliced.

I love the cake in both forms. For me, this is the most delicious Passover cake, which reminds me of the holiday at my grandma and grandpa’s house.

If by chance, at the end of the holiday, you are “stuck” with broken and crumbled matzahs, Grandma recommends soaking them in a little wine, mixing with the chocolate cream to a uniform mass and flattening them in a Pyrex. When the mixture cools, cut matzah cake into cubes.

Ingredients for Matzah Cake

  • 5 tablespoons (70 grams) butter
  • heaping teaspoon Cocoa Powder
  • teaspoon Sugar
  • heaping tablespoon Nutella
  • 8 oz (200 grams) dark chocolate
  • 1 cup milk
  • 8 matzahs
  • 1 cup red wine
  • a handful Ground coconut to garnish


  • 1. Melt the butter, cocoa powder, sugar, Nutella, dark chocolate and milk over low heat.

  • 2. Mix until the uniform texture of cream.

  • 3. Dip matzah in red wine, place on the serving plate and spread a layer of chocolate cream on top.

  • 4. Repeat with all the matzah ​​and finally cover the entire cake with the chocolate cream.

  • 5. Sprinkle with ground coconut to garnish and refrigerate.

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This recipe was taken from the family cookbook “From Grandmother Dahlia’s Kitchen” by Dahlia Lamdani, compiled by her children and grandchildren.

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