1. In a medium bowl, cream together the margarine and sugar. Add the cocoa and the rum (optional).
  2. Beat with electric mixer until smooth and creamy. Reserve mixture.
  3. In a separate flat pan, pour in Manischewitz Cream Red Concord wine, enough to cover one matzo.
  4. Soak one matzo in the wine for 2 minutes. Carefully remove the matzo and place it on a flat plate.
  5. Add wine to flat pan again and soak a 2nd matzo. While the matzo is soaking, smear some of the chocolate cream mixture onto the first matzo using a flat knife. After 2 minutes, add the second matzo on top of this mixture. Soak a third matzo in wine, and continue alternating matzo and cream, until 7 matzos are layered.
  6. Cover sides of cake with any excess chocolate cream mixture. Scrape bittersweet chocolate bar on top of cake.
  7. Refrigerate for 24 hours before serving. Cut into squares and enjoy!

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