1½ cups margarine
12  ounces  semisweet chocolate, cut in small pieces
12  extra-large eggs
1-¾ cup sugar
Unsweetened cocoa powder
Confectioners sugar

Preheat oven to 325 degrees.  Cut a circle of waxed paper to fit a 10-inch spring form pan and place paper in bottom of pan.
In a saucepan, melt margarine and remove from heat.  Add chocolate and stir until melted, about 3 minutes.  Let mixture cool slightly (2-3minutes).  Separate the eggs,  keeping all the yolks and 7 of the whites.  Place the yolks in a large bowl, add the sugar, and beat until the mixture forms pale yellow ribbons.  Add the chocolate mixture, mix well and set aside.
Beat whites in another large bowl just beyond point where soft peaks form (do not beat until stiff).  Fold whites into chocolate mixture gently but thoroughly.  Reserving one cup at room temperature pour batter into prepared pan.
Bake until tester inserted in center comes out clean, about 1½ hours.  Let cake cool 10 minutes in the pan, then unlatch the tin and take off the ring.
Remove the top crust of the cake with a sharp serrated knife and reserve.  Using a spatula (and your hands) press down around the sides of the cake to level the top.  Let cool 10 minutes more.  Invert cake onto platter.  Let cool completely.
Frost top and sides of cake with reserved mixture.  Crush reserved crust between two sheets of waxed paper using a rolling pin.  Pat onto sides of cake.  Dust the top with cocoa powder.

3    pounds semisweet chocolate, broken into small pieces
12  ounces dried apricots
12  ounces dried figs
2    pints fresh strawberry

In the top of a double boiler, melt the chocolate over simmering water, stirring as it softens, until smooth.
Select 2 or 3 baking sheets that will fit in the refrigerator and line them with wax paper.  One at a time, dip the apricots, figs and strawberry into the melted chocolate, generously coating the bottom half of each piece of fruit.
Place each dipped fruit on the prepared baking sheets.  Refrigerate until the chocolate hardens, then cover lightly with wax paper and refrigerate until ready to serve.  Peel the chocolate-covered fruit off the wax paper and transfer to a serving platter.

6   ounces dried apricots
1-½ cups apple juice
2-¼ cups sugar
9   eggs, separated
1¹/3 cups matzah cake meal
1    cup ground almonds
1    teaspoon salt
Sugar

Preheat the oven to 350 degrees.
In a small saucepan, combine the apricots, apple juice, and ½ cup of the sugar.  Bring to a boil and simmer until tender, 5 to 10 minutes.  Cool.  Strain ¹/3 cup of the liquid and reserve.  Purée the remaining apricot mixture and set aside.
In the bowl of an electric mixer, beat the eggs yolks with 1-¼ cups of the sugar until light in color and texture.  Add I cup of the apricot Purée and blend thoroughly.  In a small bowl, combine the matzah cake meal, almonds, and salt.  Add to the egg yolk mixture alternately with the reserved ¹/3 cup liquid from the apricots.
In a large mixing bowl, beat the egg whites until soft peaks form.  Add the remaining ½ cup sugar and beat until stiff.  Fold one quarter of the meringue into the batter to loosen it.  Add the remaining meringue, folding in gently until blended.  Bake in a 10-inch tube pan for 55 minutes, or until the cake springs back to the touch and a toothpick inserted in the center comes out dry.  Remove from the oven immediately; invert the pan and cool it.  Loosen the cake from the sides and center of the pan with a sharp knife and unmold onto a cake plate.  Serve plain or sprinkle with pulverized or powdered Passover sugar.

1   can (1 pound) almond-flavored Passover macaroons, Meringues

1   cup toasted ground almonds

¼  pound unsalted margarine, melted

8   tart apples

¾ cup sugar

2  tablespoons lemon juice

½ cup golden raisins, plumped in sweet Passover wine or apple juice

2  jars (12 ounces each) Passover preserves (cherry, raspberry, or strawberry)

Toasted sliced almond, for garnish

Fresh berries for garnish (optional)

Preheat the oven to 350°F.

Break up the macaroons into small pieces.  Place them on baking sheet and bake for 15 to 20 minutes, until lightly browned.  Transfer toasted macaroons to a processor or blender and process until fine crumbs.  Add almonds and margarine and blend until mixture comes together well.  Generously oil an 8-inch spring form pan.  Remove 2 cups of the macaroon mixture and press into the bottom of the pan.

Peel, core, and slice the apples and place them in a saucepan with the sugar and lemon juice.  Mix well.  Cook over low heat until the juices appear and the apples soften, 15 to 20 minutes.  Drain thoroughly.  In a processor, chop the apples fine, but do not purée.  Add the raisins and toss.  Set aside.

Place half of the apple mixture on top of the crumb mixture.  Spoon the preserves into a bowl and mix well.  Spread half the preserves over the apple mixture.  Add the remaining apple mixture and the remaining preserves.  Sprinkle with the remaining macaroon mixture.

Bake for 45 to 55 minutes.  Cool on a wire rack, then cover and refrigerate at least 6 hours, or overnight.  Just before serving, remove the cake from the pan, place it on a platter, and garnish with toasted almonds, dollops of preserves, and fresh berries.