Instructions: Butter and flour a 10 1/2-inch spring-form pan and line the bottom with parchment paper or wax paper. Separate six of the eggs and set aside. In a small saucepan, melt the butter and brown slightly. Set aside.

Preheat oven to 350 F.

In a food processor, combine the walnuts and 4 tablespoons of the sugar and process until the walnuts are evenly ground but not oily. In a small bowl, sift together the flour and baking powder and set aside.

In a medium-sized bowl, beat the reserved 6 egg whites and the cream of tartar with an electric mixer on medium speed until foamy. Slowly add the remaining sugar and continue beating on medium speed until the mixture is stiff and glossy. In a separate bowl, mix together the ground walnuts, the 6 reserved egg yolks, and the 2 whole eggs. Pour the reserved butter over the mixture. Quickly fold in half of the beaten egg whites, then the reserved flour mixture. Quickly fold in the remaining egg whites.

Spoon the batter into the prepared pan and bake for 25 to 30 minutes, or until the cake feels springy to slight finger pressure and a tester inserted in the center comes out clean. Release the sides of the pan and let the cake cool on a wire rack.

Frost the cooled cake with the Chocolate Glaze. Place 1 slice of the cake on each of 8 large glass plates. "Paint" each plate liberally with the Apricot Puree and remaining glaze. (Use a squeeze bottle.) Dust each plate with the cocoa powder and garnish with the whipped cream and 1 mint leaf.

Serve immediately.

YIELD: 8 SERVINGS

Chocolate Glaze:
In a medium-sized, heavy saucepan, heat the cream to simmer. Add the chocolate and cognac and whisk until the chocolate melts and the mixture is smooth. Let cool for 10 to 15 minutes.

Apricot Puree:
In a non-reactive saucepan, combine the apricots, water, lemon juice and 1/4 CUP of the cognac and simmer on low heat until the apricots are soft and most of the liquid is absorbed.

In a food processor, puree the apricot mixture until fairly smooth. Add the remaining cognac, the liqueur, orange juice, and wine and puree again.

(If the mixture is still not smooth enough, add more liquid.) Strain the mixture through a sieve and set aside.

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