Israeli Chocolate Matzo Roll

Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

Break the matzos into roughly 1-inch pieces and place in a large bowl. Pour the sweet red wine and water over the matzo pieces, stirring gently until evenly moistened but not soggy.

Heat 6 tablespoons of butter in a heavy saucepan over medium heat. Add the sugar and stir until it begins to caramelize, approximately 2-3 minutes, then remove from heat.

Chop the semi-sweet chocolate into small pieces. Add the chocolate and strong black coffee to the warm butter-sugar mixture, stirring until the chocolate melts completely and the mixture is smooth.

Pour the chocolate mixture over the moistened matzo pieces and fold gently until all pieces are evenly coated. Fold in the coarsely chopped walnuts.

Melt the remaining 10 tablespoons of butter. Lay a sheet of parchment or foil on a work surface, brush it lightly with the melted butter, then transfer the matzo-chocolate mixture onto it, shaping it into a compact roll approximately 10 inches long and 3 inches in diameter.

Brush the exterior of the roll generously with the remaining melted butter. Wrap securely in parchment or foil and place seam-side down on the prepared baking sheet.

Bake for 30-35 minutes until the exterior is firm and lightly golden. Remove from the oven and allow to cool for 10 minutes before unwrapping.

Slice the roll into ¾-inch thick pieces using a sharp knife, wiping the blade between cuts. Serve warm or at room temperature.