Reviewed: Apr. 25, 2008

I made this upscale, and people have been raving ever since! I followed most of the recipe- except... I toasted some macadamia nuts, then chopped them for the top and the sides. I also took some frozen whole cherries, chopped them, and put them all across the top. I did not use as much wine as mentioned, but did follow the soaking and poured some on top the night before I served it. It was incredible- and everyone has asked me for the delicious recipe! Thank you for bringing something delish to the usually not so delish passover dessert table!

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Marnie

Cooking Level: Expert

Home Town: Skokie, Illinois, USA

Living In: Hollywood, Florida, USA

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Reviewed: Apr. 20, 2008

Very interesting idea. I didn't think this was good, but the kids at the seder liked it a lot. Afterwards, I realized that raw eggs probably were not good to serve to them, but they seem okay now. I could see playing with the recipe to improve the taste and texture and eliminate the raw egg problem.

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SusanW

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Reviewed: Jul. 18, 2007

Great recipe! I make it every passover, it tastes even better if you add a hazelnut flavored chocolate to the melted chocolate! enjoy!

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maytal

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Reviewed: May 21, 2007

MMMM!!!!! This was SOOOOO good! This is now my official Passover dessert!

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Me! :-)

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Reviewed: Mar. 21, 2007

Was VERY good. But how come it says ready in 30 minutes if you have to put it in the frig overnight?

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pat

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Reviewed: Jul. 19, 2006

I made two, figuring that something that small wouldn't feed the entire seder crowd. I was WRONG. This "cake" is so rich and so good that all 16 ate the one cake, and I sent the other home with the host. Good golly, this is good!!

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Parco Moon

Cooking Level: Expert

Home Town: Athens, Georgia, USA

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Reviewed: May 8, 2005

The best Passover cake I have ever had!! I would even make it during the rest of the year. Also it tastes AMAZING if you add you use a little bit of a chopped chocolate bar like chocolate chips.

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