• ¾ cup sugar (if using half semisweet and half sweet chocolate).
• 6 ounces fine-quality chocolate (preferable half dark sweet, sometimes labeled German Sweet Chocolate, and half semisweet, but all semisweet is also delicious), cut into small pieces
• 6 large eggs, separated

• 6 ounces (about 1¾-2 cups) shelled walnuts 
• 3 tbsp matzoh meal
• Optional accompaniments:
• Passover Confectioners' Sugar or Chocolate Icing; heavy cream, freshly whipped to soft drifts and barely or very lightly sweetened; or vanilla ice cream
• Walnut halves, for garnish (optional).

1. Have all ingredients at room temperature.
2. Line the bottom of an 8-inch square cake pan or a 9-inch springform pan with parchment or was paper.
3. Preheat the oven to 350 degrees F. Set a rack in the lower third of the oven.
4. In a heavy-bottomed 2 or 3-quart saucepan, combine ½ cup of the sugar and ½ cup of water and bring to a boil, stirring constantly  over medium heat. Continue boiling and stirring until all the grains of sugar have completely dissolved and the mixture forms a simple syrup. Remove the pan from the heat and stir in the chocolate until melted and smooth. Set aside to cool.
5. In a large bowl, beat the egg yolks until light and fluffy. Grind the walnuts with the remaining sugar and the matzoh meal in a food processor using the pulse motion and stir into the egg yolks. Add the cooled chocolate mixture and combine thoroughly.
6. Using clean beaters, beat the egg whites in another bowl until they hold stiff peaks. Gradually fold the whites into the chocolate-walnut mixture, incorporating them gently but thoroghly so that no whites are visible. Pour the batter into the prepared pan and bake for 35-40 minutes, or until puffed and almost set but still a little gooey in the center. A wooden toothpick inserted 1 inch from the edge should come out clean.
7. Remove the pan from the oven and let cool on a rack. When completely cool, unmold the cake by running a thin-bladed knife around the edges of the cake to release it from the pan (or release the springform); invert onto a platter. Peel off the parchment or wax paper. Serve the torte at room temperature.

• 6 tbsp unsalted butter or margarine
• 6 ounces fine-quality semisweet or bittersweet chocolate, cut into small pieces

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