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Matzo Torte, Marquesa (D, KLP, TNT)
Source: Unknown
Serves: 12

1-1/2 16-ounce boxes of matzos
6 ounces semi-sweet chocolate
2 ounces unsweetened chocolate
1 cup milk
1 14-ounce can sweetened condensed milk
2 tbsp. potato starch
2 tbsp. vanilla
1 cup sweet red concord grape wine
2 cups walnuts, finely ground

Melt the chocolates over medium low heat with 1 cup milk. Add the condensed milk and the potato starch and mix, cooking for 2 minutes or until slightly thickened. The mixture will thicken more as it cools.

Remove from the heat and add the vanilla.

Dip each matzo in the wine to moisten completely. Place each in a layer in a 9"x13" lasagna type baking dish, breaking the matzos in pieces if necessary so they will fit in one layer.

Pour over about 1/4 to 1/2 cup of the chocolate mixture and spread evenly. Sprinkle with 1/4 cup of the finely ground nuts. Continue layering until there are 4 layers ending with the chocolate mixture then sprinkle the top with the remaining ground nuts. Refrigerate.

Poster's Notes:
The Matzo Chocolate Marquesa Torte is a classic of Venezuelan Passover baking. All the Venezuelans including our colony love sweetened condensed milk and use it in many desserts.

Dipping the matzos in the Kiddush wine gives the so familiar Pesach taste to this torte. The Marquesa Torte in Venezuela is another name for the Dobos Torte.

Posted by Elena Eder

Nutritional Info Per Serving: N/A