MATZO ICEBOX CAKE

Makes: 16 servings

For the milk chocolate ganache:

20 ounces milk chocolate, coarsely chopped (about 4 cups)

1 ¼ cups heavy cream

¾ teaspoon kosher salt

For the vanilla whipped cream:

1 quart (4 cups) cold heavy cream

¾ cup powdered sugar

1 tablespoon vanilla extract

For the milk soak:

2 cups whole milk

1 (10-ounce) box matzo crackers (9 sheets)

1. Make the ganache: Coarsely chop 20 ounces milk chocolate (about 2 cups). Place in a large microwave-safe bowl and add 1 ¼ cups heavy cream and ¾ teaspoon kosher salt. Microwave on high in 50-second bursts, whisking after each burst, until melted and smooth, about 2 bursts. Let cool to room temperature. (Alternatively, place the chocolate and salt in a large heat-proof bowl. Heat the cream in a small saucepan over medium heat until small bubbles form around the edges, then pour over the chocolate. Let sit for 1 minute, then whisk until smooth.)

2. Make the whipped cream: Place 1 quart cold heavy cream, ¾ cup powdered sugar and 1 tablespoon vanilla extract in bowl of a stand mixer fitted with the whisk attachment. (Alternatively, place in a large bowl if using an electric hand mixer.) Beat on medium until medium peaks form, about 3 minutes.

3. Make the milk soak: Microwave 2 cups whole milk in a microwave-safe 2-cup glass measuring cup or medium bowl until warm to the touch, 1 ½ to 2 minutes. (Alternatively, warm the milk in a small saucepan over medium heat). Pour into an 8- or 9-inch square baking dish.

4. Assemble the cake: Place 1 matzo in the milk, press it down with your fingers so it is completely submerged, and let soak for 30 seconds. Lift the matzo out, let the excess milk drip back into the dish, and place the matzo on a serving platter.

Using an offset spatula or butter knife, spread about ⅓ cup of the ganache onto the soaked cracker, then spread with ¾ cup of the whipped cream. Repeat soaking and layering the matzo with the ganache and whipped cream until you have only 1 matzo left. Soak this matzo and place it on top of the cake. Spread the remaining ganache on the matzo. You may have a little whipped cream left over.

5. Refrigerate the cake uncovered until the matzo is softened and turned almost cake-like, at least 8 and up to 24 hours. (At 8 hours, the matzo is mildly toothsome with a pleasant chew to it. At 24 hours, it will be softer.) Slice with a sharp knife and serve. Note: If you aren’t making this cake for Passover, you can add malted milk powder (it isn’t kosher) to whipped cream and milk soak, which makes this cake taste like a black-andwhite malted milkshake. Add 1 ⅓ cups malted milk powder to heavy cream, powdered sugar and vanilla extract for the whipped cream. For the soak, stir in ⅓ cup malted milk powder to the warm milk and whisk until dissolved.