Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). (It’s crucial for the oven to be hot before placing the cake in the oven for it to bake properly. You know how “moody” Pesach cakes are… they rise, they sink, they flop, they settle…)

Place egg whites in the mixer and beat on high speed, adding one quarter cup sugar gradually, until stiff peaks form. I find that the best method to do this is to start the mixer on low speed when you have just one egg white in it. Continue beating on low speed until all the whites are in the bowl. Turn speed to medium for a little bit and only then to high. This increases the volume of the whites slowly but surely. I add the sugar at the beginning of the high speed. Set aside.

Place yolks in mixer and beat with remaining one quarter cup sugar until light and lemony, approximately three to four minutes. Add salt. Gradually add ground nuts and mix just until combined. Gently fold in whites until all incorporated. Pour mixture into a nine by 13-inch baking pan lined with Gefen Parchment Paper just on the bottom and not the sides. (This is so the cake will not pull away from the sides of the pan when baking and so that the fudge will not pour over those sides of the cake and will instead stay on top. The fudge layer will be higher and look nicer.) Place in hot oven and bake for 20–23 minutes or until top looks set. Remove from oven to cool.

Meanwhile, prepare fudge topping: Place margarine, chocolate, sugar, vanilla sugar, and coffee granules in a medium-sized saucepan. Heat over medium heat (or place in the microwave) until margarine and chocolate are melted, stirring occasionally. The sugar might still be a little grainy, but that’s okay. Remove from heat.

Add eggs one at a time, mixing well after each one, until thoroughly incorporated. (This can also be done in the mixer if desired, but don’t overmix.) Carefully pour over nut base, smoothing out evenly. Return to oven and bake for an additional 20–25 minutes or until top looks dry.

Remove from oven and cool before cutting. Dip knife in warm water before cutting, to avoid unnecessary cracking of the top. Sprinkle with confectioners’ sugar, if desired. This is if you’re serving it as a choice on a cake platter. If using as dessert, store in freezer and remove 10 minutes before serving. Cut into thinner slices and serve with mini scoops of ice cream and chocolate syrup. Garnish with chopped, roasted filberts.