2 Loaf/Englishcake pans
100g (3.5oz) Soft butter
1 cup sugar
2.5 tablespoons of Israeli Matzah (Matzo) Meal
1/2 teaspoon baking powder (Passover kosher)
100g (3.5oz) Ground Walnuts
1 bar (4oz) bittersweet chocolate baking bar
250ml heavy whipping cream
1 tablespoon unsweetened cocoa powder
2 tablespoons Instant pudding (for stabling the cream - not a must from taste aspect)
a) Hit butter on the microwave in 10sec pulses, until it's soften but not completely melted.
b) Add 1/3 cup of sugar to the butter and mix together in a bowl.
c) Add eggs, melted bittersweet chocolate baking bar, matzah meal, baking powder and ground walnuts, and mix it all together.
d) Split the mixture between 2 loaf pans and bake for 30 min on 365°.
* each pan should be filled up to 1/3 of its height
e) Cool the cakes in room temperature.
f) Using an electric mixer on high speed, pour heavy whipped cream with 2/3 cup of sugar, cocoa powder and Instant pudding and mix it all together to a steady cream.
g) Split the cream between the 2 pans and save in the refrigerator or freezer -
Goes either way!