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1/2 pound fine-quality semisweet chocolate, Elite brand, if possible  
1 tablespoon unsalted parve margarine
8 ounces orange marmalade
2 large eggs
2 tablespoons brandy
1 cup white wine, preferably semisweet
8 matzot, preferably round
chopped walnuts

In the top of a double boiler, melt the chocolate, margarine and marmalade over simmering water. Add the eggs and beat with a wire whisk until the mixture is as thick as sour cream. Add the brandy and remove the pan from heat. Continue beating until the mixture again attains the consistency of sour cream. Pour the wine into a large, shallow dish. Dip the matzoh, one at a time, in the wine just to moisten but not to soak. Place the moistened matzoh on a cake plate and coat with a layer of the chocolate mixture. Top with another moistened matzoh and more chocolate until all are used. Use the remaining chocolate to frost the sides. Decorate with nuts and let set at room temperature. Serves 6-8

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