5 oz / about 1 cup Matzoh meal
2 T dark cocoa powder
3 T honey
4 T unsalted pareve margarine, melted (use butter if this not for Passover)
1 cup heavy cream
12 oz bittersweet or semisweet chocolate
5 to 6 sprigs fresh lavender
1 T cocoa powder
1 T unsalted pareve margarine or butter if this is not for Passover
Make the crust:
Preheat the oven to 350 F. Lightly oil a 9" springform pan.
In a large bowl combine Matzoh meal, cocoa, honey & butter; pour the mixture on the bottom & pat into place until packed tight.
Bake for 10 mins until fragrant; remove from oven & cool completely.
Make the filling:
Meanwhile heat the cream until just boiling; add the lavender; remove from heat; steep for 10 mins; remove & discard the lavender.
Reheat the cream to a slight boil; reduce the heat to low; add the chocolate; stir until just smooth, about 1-2 mins; remove from heat; stir in the cocoa powder & butter & stir until melted.
Pour into the prepared crust; cool in the refrigerator for at least 2 hrs or can be made 1-2 days in advance, covered completely.
Remove from the refrigerator for at least 1 hr before serving. Loosen the sides & cut into thin slices.
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