For the Chocolate Frosting (needs to be made at least one day ahead)
4 oz bittersweet chocolate chopped
3/4 cups water
2 cups sugar
4 tablespoons cocoa powder
4 sticks unsalted margarine
2 tablespoons of vanilla extract (if you like you can add 2 tablespoons of rum extract too)
4 egg yolks
2 cups Manischewitz wine
Room temperature chocolate sauce from day before
10-12 wet Matzohs
Sprinkles for decoration
1. Melt the first 5 ingredients in a pot until dissolved. In a separate bowl whisk the vanilla and yolks together. Temper the egg mixture by pouring some of hot chocolate mixture into the yolks slowly. Then add the yolks back into the hot chocolate mixture.
2. Refridgerate over night and assemble the matzoh cake the next day.
3. Take chocolate sauce out of fridge and let it come to room temperature.
4.To assemble the cake wet a 10-12 matzohs with water and place underneath a clean kitchen towel so it stays moist. Place one matzoh on a plate and sprinkle it with Manischewitz wine using a spoon and then spread the chocolate sauce over the matzoh. Repeat this step until all layers are used. On the top layer spread chocolate sauce and sprinkles!