Gateau Chocolat à la Praline.—Slice a chocolate cake horizontally, and stamp out the centre of each circle (save the bottom one) with a plain round cutter; have ready some royal icing, very thickly mixed with shred and burnt almonds, and spread all these rings, save the top one, with this mixture; then build the cake back into shape, and let it stand till firm, when it is iced all over with chocolate glacé; garnish this round the top before it is quite set with a wreath of angelica leaves and dried cherries, and when this is set fill up the centre with praline cream ice.