Bessie Feffer's Seven-Layer Cake for Passover
dairy, pareve

1/2 pound fine-quality semisweet chocolate, Elite brand, f possible
1 tablespoon unsalted butter or pareve margarine
8 ounces orange marmalade
2 large eggs
2 tablespoons brandy
1 cup white wine, semisweet
8 matzobs, preferably round
Chopped walnuts

In the top of a double boiler melt the chocolate, butter or margarine and the marmalade over simmering water,

Add the eggs and heat with a wire whisk until the mixture is as thick as sour cream. Add the brandy and remove the pan from the heat.

Continue heating until the mixture again attains the consistency of sour cream.

Pour the wine into a large, shallow dish. Dip the matzohs, 1 at a time, in the wine just to moisten but not to soak. Place the moistened marzoh on a cake plate and coat with a layer of the chocolate mixture. Top with another moistened marzoh and more chocolate until all arc used, Use the remaining chocolate to frost the sides. Decorate with nuts and let set at room temperature. Cut with a serrated knife.

Makes 6-8 servings

Adapted from: The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers by Linda Amster (Editor)

Source: The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World by Linda Amster (Editor)