Easter Chocolate Cakes
6 servings
30 minutes
Easter chocolate pastries are a delicate treat that combines traditional motifs of European cuisine with the festive warmth of family gatherings. Their history is rooted in Jewish culinary traditions, where matzah—a symbol of exodus and freedom—serves as the dough's base. The deep, rich flavor of cocoa blends with the aroma of coffee, creating a subtle balance between bitter notes and the sweetness of brown sugar. Nuts add a pleasant texture and a light woody hint to the pastries. The main charm of these pastries lies in the contrast between the crispy crust and the tender, almost melting center. They can be served as a standalone dessert or complemented with cream and fruits, making Easter treats even more festive. A great option for cozy tea times and family celebrations.
1
Preheat the oven to 180 degrees. Grease a rectangular pan, about 17x22 cm.
- Butter: 240 g
2
In a bowl, mix softened butter and sugar. Then add eggs, coffee, cocoa, salt, and ground matzo. Mix well and add nuts. Mix again thoroughly.
- Butter: 240 g
- Brown sugar: 2 glasss
- Chicken egg: 3 pieces
- Black coffee: 1 tablespoon
- Cocoa powder: 0.8 glass
- Salt: 0.3 teaspoon
- Matzo: 1 glass
- Crushed walnuts: 0.5 glass
3
Place the dough in the prepared mold and bake for 25 minutes (do not overbake, the dough should be hard on the outside but soft on the inside). Cool in the mold. Cut into squares or segments and place on a dish.
