This is taken from an article in the Jewish Week, NY; a review of “The New York Times Passover Cookbook” (William Morrow, 328 pp., $25), "more than 200 holiday dishes from top chefs and writers like Mimi Sheraton, Wolfgang Puck, Molly O'Neill and Claudia Roden." I'm somewhat tempted to make it, but I'm not sure about all that chocolate ... Ruth SEVEN LAYER CHOCOLATE CAKE ~~~~~~~~~~~~~~~~~~~~~~~~~~ 2 pounds fine semisweet chocolate 1 tablespoon unsalted margarine 8 ounces orange marmalade 2 large eggs 2 tablespoons brandy 1 cup white wine, preferably semisweet 8 matzahs, preferably round Chopped walnuts 1. In top of double boiler melt chocolate with margarine and marmalade over simmering water. Add eggs and whisk until mixture is thick as sour cream. Add brandy and remove from heat, continuing to beat until again sour-cream consistency. 2. Pour wine into large shallow pan and dip in matzahs one at a time just to moisten, not to soak. Place matzah on cake plate and coat with a layer of chocolate mixture. Repeat layering, frosting sides with chocolate. Sprinkle with nuts and let set at room temperature. Serves 6 to 8.
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