| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Passover |
1 |
Servings |
INGREDIENTS
| 3 1/2 |
oz |
Bittersweet chocolate |
| 1/4 |
lb |
Margarine |
| 1 |
c |
Fine sugar |
| 3 |
|
Eggs, separated |
| 1 |
c |
Sweet wine |
| 8 |
|
Whole matzos |
| 1/2 |
c |
Chopped walnuts |
| 1 1/2 |
oz |
Bittersweet cholocale for curls |
INSTRUCTIONS
Melt the chocolate over warm water in a double boiler. Allow to cool. In a
mixing bowl, cream the margarine with the sugar until the margarine is
fluffy and the sugar is dissolved. Add the egg yolk one at a time and beat
well.
In another mixing bowl beat the egg whites until stiff. Fold the cooled
chocolate mixture into the egg yolk mixute and fold in the stiffly beaten
whites.
Pour the wine into a large shallow pan. Dip each matzo, one at a time, into
the wine, just enough to moisten but not soak. Place 1 moistened matzo on a
serving plate. Cover with 1 1/2 tbs of the chocolate filling. Top with
another moistened matzo and more filling. Continue this process until the
eighth matzo is on top. Cover the top and sides with the remaining filling.
Decorate the top with chopped walnuts and chocolate curls. Cover the cake
loosely with plastic wrap and let the cake mellow for 24 hours in the
refrigerator. Cut into thin slices or into small squares.
Posted to rec.food.recipes by "Joel W./Mirjam D." <yoel@brachot.jct.ac.il>
on Mar 16, 1994.
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