3 1/2 oz. bittersweet chocolate
1/4 c. butter
1 c. fine sugar
3 eggs, separated
7 egg matzo
Passover wine

Melt chocolate and set aside. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well. In a separate bowl, beat egg whites. Mix chocolate into yolk mixture. Fold in egg whites. Dip one matzo into wine. Place matzo on plate, put some chocolate filling on it and then repeat with another matzo. Cover the sides and top with the remainder of chocolate filling. Mellow 24 hours (at least) in refrigerator.