An Experience. I think with what my friends call my usual modesty, this cake is possibly the best cake I have every created. I'm sure I have made it a hundred times, just last week as a three tiered wedding cake, accompanied by strawberries marinated in Grand Marnier! Serve it when you want to show off. It is, admittedly, somewhat time consuming, but you can do all the work ahead. Read the recipe through carefully before beginning.

Serves 8: 3/4 c. sugar 1 tsp. almond extract Pinch of salt 1 tsp. double acting baking powder 1/2 c. finely ground vanilla wafer crumbs (I like Pepperidge Farm Bordeaux cookies) 3/4 c. finely ground blanched almonds 3/4 c. finely ground semi sweet chocolate 7 egg whites Pinch of cream of tartar 1/4 c. sugar 2 c. heavy (whipping) cream 1/4 c. confectioners' sugar 2 tsp. vanilla 6 oz. semi sweet chocolate 1/4 c. Creme de Cacao Optional: 3/4 cup ground praline homemade, or something like Nestle's Bits O'Brickle

Oil, or butter, two 9 inch round cake pans; line them with waxed paper or cooking parchment; oil or butter the paper or parchment.

Beat the egg yolks until thick and lemon colored; gradually beat in 3/4 cup sugar; add the baking powder, salt, and almond extract. Add the cookie crumbs, almonds and grated chocolate. The mixture will be very thick.

Beat the egg whites and the cream of tartar until the egg whites hold soft peaks. Beat in the 1/4 cup sugar, continuing to beat until the whites are stiff but not dry.

Stir 1/4 of the egg white meringue into the yolk batter to lighten it: fold the remaining meringue into the batter. Divide the mixture between the two cake pans. Bake in the middle of a preheated 350 degree oven for 25 to 30 minutes until a straw comes out almost clean. Do not overbake.

Remove the cakes from the oven, and let them cool on racks. They will deflate; don't worry. When they are cool, invert the pans, and remove the cake layers.

NOTE: The cake freezes perfectly at this stage. I usually make double or triple the recipe while I'm going to all the trouble. Melt the chocolate with the Creme de Cacao, slowly so the chocolate does not burn, either over hot water or on low speed in the microwave. Refrigerate to cool.

Beat the heavy cream until almost stiff; then beat in the confectioners' sugar. Continue to beat until the cream is very stiff, but don't make butter! Divide the cream into "unequal halves." Set aside the larger half. Into the smaller half, fold the chocolate mixture. Use the chocolate cream as filling between the two layers; use it all, even if it seems excessive.

At this point, add half the praline to the plain cream and frost the top and sides of the cake. Press the other half of the praline into the sides of the cake. Refrigerate before serving, anything from several hours to a day.