Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------FROM: TEMI ROSENTHAL-------------------------
4 oz Bittersweet Chocolate (120g) 8 ea Matzohs
3 ea Eggs; separated 1/2 c Walnuts; chopped
1 c Icing Sugar x Bittersweet Chocolate Curls
1/2 c Margarine Melt chocolate, then cool.
1 c Sweet Red Wine

In small bowl, beat egg whites until frothy. Add 1/2 cup icing sugar,
gradually, beating until stiff peaks form. In separate bowl, combine
margarine and remaining icing sugar, beating until fluffy. Beat in egg
yolks one at a time, until smooth. Add chocolate beating about 2
minutes on medium speed until light. Fold in egg whites. Pour wine
into large shallow dish. Soak matzohs 1 at a time, for just 20
seconds each to moisten. On serving plate, place 1 matzoh. Spread 2
heaping tablespoons icing over entire surface. Top with another
natzoh and continue to layer until last matzoh is on top. Spread top
and sides with remaining icing. Garnish with walnuts and chocolate
curls. Cover with plastic wrap. Refrigerate 24 hours to allow cake to
mellow before serving. Makes 12 servings. From An Article: Jewish
Food Too Good To Pass Over. By: Marion Kane (Food Editor) The Toronto
Star 5 April, 1995

Submitted By SAM LEFKOWITZ On 04-07-95

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