Cream together shortening and sugar until very soft.
Beat in egg yolks and cocoa.
Beat egg whites and salt until very stiff and fold into mixture.
Place one matzo on foil or plate, moisten well with wine and spread with chocolate cream. Repeat making layers until all matzos are used, ending with cream on top.
Spread remaining cream around sides and decorate with grated chocolate and almonds.
Chill until half an hour before serving.
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