6 eggs separated

Preheat oven to 350 degrees. Beet egg yolks with sugar until think enough to ribbon. Gently fold in walnuts, chocolate, apples and matzo meal. Beat egg whites until they peak. Gently fold whites into the mixture. Put in a 9" or 10" ungreased spring form pan (make sure it's a spring form). Bake 45 min to 1 hour, until a toothpick inserted in the middle comes out clean. Let cool before removing from the pan. Top with powdered sugar if desired.

* I visit several markets every year looking for non-dairy, Kosher for Passover, baking or unsweetened chocolate and I'm not always successful at finding it. (Dairy chocolate is much easier to find.) Semi-sweet or bitter-sweet is usually what I use. If you choose to use eating dark chocolate, substitute a tarter apple so that the cake isn't too sweet. I have also substituted unsweetened cocoa powder with great success, but it changes the texture and color slightly. Chocolate chips work fine too; just use a coffee grinder or Cuisinart to grate them.

Chocolate grates best when it's cold, so put it in the freezer before you begin and during if it starts to melt. You can use the traditional method of shaving it with a knife or you can use a Cuisinart or coffee grinder (one that hasn't been used for coffee). I find that the Cuisinart or coffee grinder works best when I break the chocolate into small chunks with a mallet ahead of time and grate it in small batches, using short pulses so the chocolate doesn't melt.