Butter (or spray w/ oil) 2 9" layer-cake tins, place a circle of waxed paper on bottom and butter that too.

Beat egg whites with a pinch of salt until foamy; continue to beat until very stiff.

Beat the egg yolks with the sugar until light yellow and very creamy.

Blend walnut and matzo meal together, fold into egg yolk mixture. Mix a heaping tablespoon of the beaten egg whites into batter to lighten it, then gently fold in the rest of egg whites.

The batter should be evenly mixed but not overworked.

Pour batter into the tins and bake for 20 minutes or until the cake springs back when touched. Cool for 10 minutes in the tins, then invert them on a cake rack and quickly remove the waxed paper from the bottom of the layers.

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Filling:

Spread a generous amount of apricot jam on one layer of the cake. Top with the other layer.

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Topping:

Place chocolate chips and whipping cream in a small dish. Microwave till chocolate melts

Mix well

Pour over the cake immediately to cover the top and sides.

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Note:

I have made this cake at least for the past 30 years. Every year! Always to the delight of the diners.

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optional - use chocolate mousse as the filling between the layers