5 Matzo (or 4 c. Matzo Farfel)
1/2 c. sweet red wine & 1/4 c. water
5 oz. semi-sweet chocolate
1/4 c. sugar
2 tbsp. strong black coffee
1 c. butter
1/2 c. coarsely chopped walnuts

2 oz. semi-sweet chocolate
2 tbsp. butter
1 tbsp. heavy cream or honey

In a medium bowl, break matzo into pieces, sprinkle with wine, mix well. Melt chocolate, sugar and coffee in top of a double boiler. Remove from heat and mix well. Beat butter until fluffy and add melted chocolate gradually. Beat well. With a wooden spoon, stir in crumbled matzo and chopped nuts. Pour mixture lengthwise, on a piece of waxed paper 12 inches long. Fold paper around mixture and shape like a big salami. Secure edges of paper. Refrigerate 4 to 6 hours.

GLAZE: Melt chocolate, butter and heavy cream or honey in top of double boiler and mix until smooth. When roll is hard enough to cut, peel off paper and put roll on serving plate. Pour glaze on top of roll and chill again until ready to slice and serve. Serves 8 or more.