Guest guest Posted March 23, 2004 Report Share Posted March 23, 2004 >From The Jewish Vegetarian Year Cookbook by Roberta Kalechofsky 4 squares plain matzo water for moistening matzo ¼ cup sugar 3 Tbsp strong coffee 4 oz semi-sweet chocolate 1 Tbsp brandy (optional, but nice) 1 cup margarine at room temperature ¾ cup chopped walnuts glaze: 2 oz semi-sweet chocolate 3 TBSP water garnish: 1 pint strawberries, washed but not hulled In a large bowl, soak matzo in water briefly. Drain water and crumble matzo Melt chocolate with coffee and sugar in the top of a double boiler or in a small bowl in the microwave. Add brandy if using. Cool. In a large mixing bowl, beat margarine until fluffy. Add chocolate mixture, beating well. Stir in matzo and nuts. Place a piece of wax paper about 2 feet long on a work surface. Use a large spoon to shape a mass about 10 " long and 2 " in diameter. Wrap the wax paper around it and shape into a cylinder. Tuck the ends under, place on a plate, and refrigerate at least 3 hours until firm. Melt glaze ingredients. Unwrap the roll, spoon glaze over it evenly, and chill again. To serve arrange on a platter surrounded by berries or serve slices on individual plates with a berry or two on the side. Slice with serrated knife. Serves 10-12. (This is very rich, so the servings are small) Quote Link to comment Share on other sites More sharing options...
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