Try this no-bake chocolate cake with coffee cream

Ingredients (for 2 loaf-sized cakes):

• 200g margarine or parve butter
• 7 tbsp sugar
• Grated zest of 1 orange
• 2 tbsp rum
• 150g parve dark chocolate, chopped
• 2 egg yolks
• ¾ cup wine or brandy diluted with water (1:1 ratio), or just water
• 8 sheets of matzo
• 100g finely chopped walnuts
• ½ cup preserved cherries
• 4 tbsp orange marmalade (store-bought or homemade)

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No-bake chocolate cake with coffee cream

(Photo: Dina Moshe)

• 2 small containers of non-dairy whipping cream
• 2 heaping tbsp instant pudding mix
• 1½ tbsp instant coffee granules

Instructions:

1. For the base: In a saucepan, melt the margarine, sugar, orange zest, and chocolate over low heat. Stir until smooth, then remove from heat.
2. Add egg yolks and whisk quickly until incorporated.
3. In a food processor, blend the wine (or water/brandy) with the matzo until finely ground. Transfer to a bowl and mix in the nuts and cherries until evenly combined.
4. Stir in the chocolate mixture with a spoon.
5. Line two loaf pans with parchment paper and divide the mixture evenly between them. Flatten and chill in the fridge for 1 hour.
6. Spread 2 tbsp of orange marmalade over each chilled base.
7. For the cream: Whip the non-dairy cream with the pudding mix and instant coffee until stiff peaks form. Spread half the mixture over each cake. Cover and freeze for at least 2 hours.
8. Serve directly from the freezer.