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1
Preheat oven to 350 degrees F.
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2
Combine matzo meal and walnuts in a food processor; process until nuts are finely chopped.
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3
Spread on a baking sheet and toast until fragrant, 5 to 10 minutes.
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4
Let cool.
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5
Whisk eggs, 3/4 cup sugar and vanilla in a large bowl until blended.
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6
Stir in the matzo mixture, apple, cocoa and chocolate.
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7
Beat egg whites and salt in large, clean bowl, with an electric mixer on medium speed until frothy.
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8
Increase speed to high and beat until soft peaks form.
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9
Add remaining 1/2 cup sugar 1 tablespoons at a time, beating until glossy and stiff peaks form.
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10
Stir one-quarter of the beaten whites into the batter.
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11
Gently fold in remaining whites with a rubber spatula.
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12
Scrape the batter into an ungreased 9-inch springform pan, spreading evenly.
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13
Tap pan lightly on counter to release air bubbles.
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14
Bake torte until top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes.
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15
With a knife, loosen edges of torte.
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16
Let cool in pan on a wire rack.
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17
(Torte will sink in center).
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18
Remove pan sides and place torte on a serving platter.
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19
Dust with confectioners' sugar and serve.
