This cake combines three of my favourite things – chocolate, tahini & toffee. It is surprisingly light, moorish and an outstanding show-stopper for any party! I honestly think it is one of my greatest recipe inventions and it is testament to the fact that tahini goes with anything! The Matzah toffee crunch also serves as a fantastic snack or yoghurt topper (can we kept in an air tight container for at least a week). One more point, the cake & frosting are gluten-free, but the crunch is not, so make without if you need to!
- LEVEL: More Effort
- Prep: 1 hour
- Cook: 1 hour
- SERVES: 8-12
- Dairy Free
- Gluten Free
115g unsalted butter, cut into 1 inch pieces, plus more for pan
150g caster sugar, plus 2 tbsp.
280g semisweet chocolate (61%-72% cacao), coarsely chopped
2 tbsp. vegetable oil
6 large eggs
2 tbsp. natural unsweetened cocoa powder
1 tsp.vanilla extract
1 tsp. table salt
115g unsalted butter, at room temperature
125g icing sugar
1/2 tsp.table salt
1/2 tsp. ground cinnamon
2 tsp. vanilla extract
2 cups matzos, coarsely crumbled
100g flaked almonds
100g unsalted butter
100g light-brown sugar
1/2 teaspoon table salt
300g semisweet chocolate chips
1. First, let’s make the cake. Preheat the oven to 180°C. Lightly butter springform pan and dust with sugar, tapping out any excess.
2. Combine chocolate, oil, and butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted (make sure bowl is not touching the water!). Remove bowl from saucepan.
3. Separate 4 eggs, placing whites and yolks in separate medium bowls.
4. Yolks. Add cocoa powder, vanilla, salt, 1/3 of the sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.
5. Whites. Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in 1/2 cup sugar; beat until firm peaks form.
Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top and sprinkle with remaining 2 tablespoons sugar.
6. Bake until top is puffed and starting to crack and cake is pulling away from edge of pan, 35-45 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will collapse in the center and crack further as it cools).
7. Whilst the cake is baking, turn your attention to the crunch.
8. Line a large rimmed baking sheet with parchment. In a bowl, toss matzo pieces with almonds.
9. In a saucepan, bring butter, sugar, salt, and 2 tablespoons water to a boil over medium, stirring constantly. Working quickly, drizzle matzo mixture with syrup, and toss.
10. Using a heatproof spatula, spread mixture onto prepared sheet. Bake until golden, about 30 – 40 minutes. Remove from oven; sprinkle with chocolate chips. Let chocolate melt 5 minutes; spread chocolate over matzo toffee. Refrigerate until chocolate has set.
11. Whilst the chocolate is setting and the cake is cooking, make the frosting.
12. Using an electric mixer beat the butter and tahini until creamy. Gradually add the powdered sugar and continue to mix. Once mixed, fold in the salt, cinnamon, and vanilla.
13. To serve, remove sides of springform pan from cake. Mound frosting onto cake and even out with a spatula. Remove the matzah crunch from the fridge and break into shards. Arrange shards on top of the cake and dust with icing sugar.
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