• Preheat over to 350° F.

Prepare pan

• Grease springform pan.
• Line pan with parchment paper and grease paper.

Prepare batter

• In saucepan, combine ½ cup sugar and ½ cup water.
• Bring to boil over medium heat, stirring constantly until sugar dissolves.
• Stir in chocolate and let cool.
• In mixer fitted with paddle, beat egg yolks until light and thickened, approx. 4 minutes.
• In food processor, use pulse to grind walnuts with remaining surage and matzo meal.
• Add nut mixture to egg yolks.
• Add cooled chocolate mixture. Combine thoroughly and transfer to large mixing bowl.
• Clean and dry mixer bowl.
• In mixer fitted with whisk, beat egg whites to stiff peaks.
• Gently fold whites into chocolate-nut mixture until no whites are visible.
• Pour batter into prepared pan.

Bake

• Bake 30 to 40 minutes, until puffed and almost set but still a little gooey in center. A wooden toothpick or cake tester inserted 1 inch from edge should come out clean.
• Cool in pan on rack.
• When completely cooled, unmold cake.
• If desired, dust with confectioners' sugar or glaze with chocolate icing.