- 8 Matzo squares
- ½ c. fresh orange juice
- 7 tbsp. strawberry preserves
- 6 oz. semisweet chocolate chips
- 2 tbsp. extra-virgin olive oil
- 1 lb. fresh strawberries, sliced
- 1 tbsp. sugar
Lightly brush both sides of 1 matzo square with orange juice. Spread 1 tablespoon of preserves over the matzo square in a very thin layer (an offset icing spatula works best). Repeat with the remaining matzo squares, finishing with a matzo square without the preserves. Press lightly on top to compress the cake. Set aside.
Place the chocolate and oil in the top part of a double boiler over simmering water, stirring occasionally, until the chocolate is melted and smooth. Remove from heat and allow to cool slightly.
Pour chocolate mixture over the top of the cake. Spread with an icing spatula, letting the chocolate run down the sides. Smooth the top. Refrigerate until the chocolate is set, at least 8 hours or up to 24 hours.
Toss strawberry slices with the sugar and refrigerate for at least 2 hours and up to 12 hours.
Let the cake stand at room temperature for 1-2 hours before serving. Top with the reserved strawberries, slice and serve.
Notes: Substitute gluten free matzo if desired. Here we used Yehuda brand matzo. There are 10 squares in a box of, but we use 8 for the recipe to allow for cracked matzo.
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