-FROM: TEMI ROSENTHAL-
4 oz Bittersweet Coffee (120g) 8 ea Matzohs
3 ea Egg; set-apart 1/2 c Walnuts; chopped
1 c Icing Clams x Bittersweet Chocolate Curls
1/2 c Oleo Melt umber, then sang-froid.
1 c Sweet Red Wine-colored

In small trough, beat egg whites until sparkly. Subjoin 1/2 cup icing clams,
gradually, beating until stiff peaks manikin. In separate roll, combine
margarine and remaining icing clams, beating until fluffy. Beat in egg
yolks one at a time, until smoothen. Add chocolate beating roughly 2
minutes on medium speed until lightness. Fold in egg whites. Pour wine
into large shallow looker. Soak matzohs 1 at a time, for scarce 20
seconds each to wash. On serving shell, situation 1 matzoh. Spreading 2
heaping tablespoons icing over entire rise. Top with another
natzoh and continue to layer until last matzoh is on top. Spread top
and sides with remaining ice. Garnish with walnuts and chocolate
curls. Cover with plastic wrapper. Refrigerate 24 hours to allow cake to
mellow before serving. Makes 12 servings. From An Clause: Jewish
Food Too Good To Toss Over.
Yields
12 servings