Melt the chocolate over warm water in a double boiler. Allow to cool. In a mixing bowl, cream the margarine with the sugar until the margarine is fluffy and the sugar is dissolved. Add the egg yolk one at a time and beat well.

In another mixing bowl beat the egg whites until stiff. Fold the cooled chocolate mixture into the egg yolk mixute and fold in the stiffly beaten whites.

Pour the wine into a large shallow pan. Dip each matzo, one at a time, into the wine, just enough to moisten but not soak. Place 1 moistened matzo on a serving plate. Cover with 1 1/2 tbs of the chocolate filling. Top with another moistened matzo and more filling. Continue this process until the eighth matzo is on top. Cover the top and sides with the remaining filling. Decorate the top with chopped walnuts and chocolate curls. Cover the cake loosely with plastic wrap and let the cake mellow for 24 hours in the refrigerator. Cut into thin slices or into small squares.