| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
Jewish |
Cakes, Chocolate, Desserts, Passover |
12 |
Servings |
INGREDIENTS
| 7 |
|
Sheets of matzo, (egg is extra nice) |
| 1 1/2 |
c |
Extra heavy sweet Concord kosher wine |
| 8 |
oz |
KP chocolate chips |
| 8 |
oz |
Apricot, (or other fruit) we use, the "simply fruit" without added sugar. |
INSTRUCTIONS
FINKELSTEIN (BBXV69A
Soak the matzo, one sheet at a time, in the wine till VERY soggy. Use a
shallow dish in which the matzo can fit flat. Remove from dish and place on
serving plate. Coat with melted chocolate and then a layer of preserves.
Repeat with next layer, then next layer, etc. ---> When all seven layers
are assembled, coat entire thing with melted chocolate, being careful to
seal up any holes in the sides of the "cake". Don't be afraid to use your
fingers to stabilize layers as you go - licking them off is half the fun!!
Let entire thing set - at least two hours, preferably overnight. Cake will
cut into cube-shaped pieces easily with sharp knife. VERY RICH. One cake
serves at least 12-16. Formatted by Elaine Radis BGMB90B; MARCH '93
Posted to JEWISH-FOOD digest V97 #086 by Nancy Berry <nlberry@prodigy.net>
on Mar 15, 1997
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