My Aunt Ayala made this no-bake chocolate matzo cake every Passover and I couldn't wait to eat it. Years ago I asked her how she made it and couldn't believe the simplicity in her amazing recipe! This is a wonderful Passover treat the entire family will enjoy. Of course I made mine gluten-free, but if you're not gluten free, by all means use regular matzo.
Add wine to a square dish. Soak 1 matzo square for 1 minute until softened but not mushy.
Carefully remove soaked mato square, drain for a few seconds, and place it onto a square serving platter. Add a thin layer of chocolate frosting to the soaked matzo square. Work in batches until all matzo is covered with chocolate frosting. If the frosting is hard to spread, heat it up in the microwave so it's soft and very pliable. The softer the frosting, the easier it will be to spread on the wet matzo.
Use excess chocolate frosting to coat the top and sides of the cake, then place cake in your fridge for 2 hours or overnight. Cut carefully into squares using a sharp knife and serve. Cake is best when served cold.
Soaking Matzo: Gluten-free matzo is harder to work with than regular matzo. Soak the matzo for just 1 minute in the wine and then drain it as much as possible. Be gentle with the square to prevent it from cracking and breaking. If it breaks, just shimmy it all together.Spreading Frosting: You may find it difficult to spread the frosting on each layer of wet matzo. Go slow and take your time. The red wine will make the matzo slippery, but with a little effort, the frosting will spread nicely all over the squares. Soften the frosting in your microwave to make it more spreadable. To get a nice, smooth top layer, refrigerate the cake before adding top layer of frosting. Once the cake is cold, the frosting will spread more easily on the top and sides.