18-LAYER NO-BAKE MATZO CAKE
Steps:
- Add the ground espresso to the melted chocolate; mix well. Set aside. Using the beater attachment of your mixer, whip the topping as you slowly add the sugar and almond extract and form soft peaks. Separate half the whipped topping into another bowl. Add about 1/2 cup of the cooled, melted chocolate into one of the whipped topping bowls. Gently fold the chocolate into the topping using a rubber spatula. To assemble the cake: Using a pastry brush or a knife, shmear a layer of the melted chocolate onto the top of each matzo square. Layer each chocolate covered matzo with whipped topping, alternating between the white topping and the chocolate topping. Sprinkle chopped almonds over each layer before adding the next chocolate covered matzo. Repeat until you have come to the last piece of matzo. Garnish the top of the cake with shaved white chocolate, fresh berries and any leftover chopped almonds. Refrigerate for up to two hours before serving.
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