By Leora Barak
1 can organic coconut milk (I like Native Forest)
1 100g. high-quality dark chocolate bar - min. 70% cacao (I like Green & Black's)
1 1/2 tsps instant coffee (I like Mount Hagen Organic)
2 eggs, yolks only (Although I'm not a fan of 'separating' eggs, we'll do it just this once. Don't discard the egg whites. Refrigerate them and use to make an omelette the next day)
1 tbsp organic cane sugar
Pinch of salt
1/2 cup sweet red wine
6 matzo squares
In a saucepan, heat coconut milk, while stirring, until hot. Cut half the chocolate bar into small squares and add to milk (reserve the remaining half of the bar for grating). Add the instant coffee and continue to stir until chocolate is melted and well combined with the milk. Remove from heat and allow to cool for 5 minutes.
In a separate bowl, whisk together egg yolks, sugar and salt.
Add the egg mixture to the warm chocolate sauce and mix gently. Set aside.
In an 8X8 Pyrex dish, lined with parchment paper, place 2 matzos, one next to the other, so as to fill the base of the dish. Drizzle with 3 tbsps of wine, then gently pour 1/3 of the egg/chocolate sauce on top of the matzos. Layer with 2 more matzos, drizzle again with 3 tbsps of wine and pour 1/3 of the egg/chocolate sauce. Finally, layer with 2 remaining matzos and follow the steps.
Grate the reserved chocolate bar over the top chocolate layer of the cake. Cover and refrigerate for a few hours or overnight. Please note that this cake is at its best 2 days later as this gives enough time for the flavours to blend and the matzo to soften.
To serve, cut into squares and stack on dessert plate.
This recipe has been inspired by Breaking Matzo's Chocolate Matzo Mousse Cake.