Chocolate Hazelnut Matzah Cake

April 4, 2025
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This Chocolate Hazelnut Matzah Cake is such a pretty little thing! Simply layering espresso liqueur-soaked matzah with bittersweet chocolate and roasted hazelnuts creates this deliciously different chocolate layer “cake”!

Pour the espresso liqueur into a square baking pan and soak the matzah squares one at a time for a minute or so. Remove each one to a separate plate.

Combine bittersweet chocolate, sugar and espresso liqueur in the top of a double boiler or metal bowl set over simmering water. Whisk until the chocolate and sugar are melted and the mixture is smooth.

Add the egg yolks, one at a time, and continue to whisk until the temperature reaches 160°F. This is important because you want to cook the egg yolks so that no bacteria remains.

Add the butter until it is incorporated.

To assemble, place one piece of matzah on a serving dish. Spread 1/4 cup of the chocolate mixture over the matzah and then sprinkle with hazelnuts. Continue to layer until all of the matzah is added.

Spread some chocolate glaze on the outer edges of the cake. Sprinkle with flaky sea salt.

Place the cake in the refrigerator for at least two hours for the chocolate to set.

I like to take the cake out of the fridge an hour prior to serving it to ensure it cuts evenly.

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Chocolate Hazelnut Matzah Cake

Makes: 8 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes plus chill time 2 hours

Ingredients

1 cup plus 2 tablespoons (9 ounces) espresso liqueur (such as Don Ciccio Concerto), plus more as needed
5 matzah squares (about 6 1/4 ounces total)
6 ounces (58% cacao) bittersweet chocolate, chopped
1/4 cup granulated sugar
4 large egg yolks
1/2 cup (4 ounces) cold unsalted butter, cubed
1 & 1/2 cups toasted hazelnuts, finely chopped
Flaky sea salt

Instructions

Pour liqueur into an 8-inch square pan or rimmed plate that can fit a whole matzo square. Working with one matzo square at a time, press matzo gently into liqueur and let stand 1 minute, flipping once halfway during soaking time. Set squares aside on a plate.

Pour remaining soaking liqueur into a liquid measuring cup. (You should have about 6 ounces; if not, add additional liqueur to equal 6 ounces in measuring cup.)

Place chocolate, sugar, and 6 ounces liqueur in a double boiler or a bowl placed on top of a steaming pot of water. Whisk over medium-low until chocolate is melted and mixture is smooth, about 3 minutes; turn off heat.

Add egg yolks, one at a time, to double boiler or bowl, whisking constantly until combined. Turn heat to medium-low and whisk constantly for 3 minutes or until mixture has reached 160°F over simmering water.

Remove from heat and whisk in butter, 1 tablespoon at a time, until smooth and emulsified.

Place 1 soaked matzo square on a plate; cover with a thin layer of chocolate mixture (about 1/4 cup) and sprinkle evenly with about 1/4 cup of finely chopped hazelnuts. Continue to layer matzo squares, chocolate, and hazelnuts (four more layers), spreading chocolate over edges to coat sides of cake and making sure top layer of chocolate is smooth. Use any additional chocolate to coat any gaps on the sides. Sprinkle sea salt and remaining hazelnuts over top.

Place cake in refrigerator, uncovered, until chocolate is thick and cake is set, about 2 hours. Remove from refrigerator about 1 hour before serving.

Recipe from Food & Wine