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1
Melt chocolate with 1/4 cup cream in heavy small saucepan over low heat, stirring until smooth.
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2
Cool to room temperature.
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3
In medium bowl, beat 3/4 cup cream to stiff peaks.
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4
Fold cream into chocolate mixture in 2 additions.
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5
Cover; chill until firm, about 1 hour.
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6
(Can be made 2 days ahead.
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7
Keep chilled.)
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8
Scrape seeds from vanilla bean into heavy large deep saucepan.
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9
Add peach nectar and sugar and simmer until reduced to 1 1/2 cups, about 55 minutes.
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10
Whisk in butter.
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11
Cool.
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12
(Can be prepared 8 hours ahead.
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13
Cover; let stand at room temperature.)
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14
Preheat oven to 325F.
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15
Butter and flour 9-inch-diameter cake pan with 2-inch-high sides.
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16
Finely grind first 4 ingredients in processor.
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17
Using electric mixer, beat sugar and butter in large bowl to blend.
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18
Beat in eggs 1 at a time.
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19
Beat in extract.
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20
Stir in dry ingredients alternately with cream.
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21
Spoon batter into pan.
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22
Bake until tester inserted into center of cake comes out clean, about 45 minutes.
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23
Cool cake in pan on rack 10 minutes.
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24
Run small sharp knife around pan sides to loosen cake.
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25
Turn out onto rack; cool completely.
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26
Cut cake into 6 wedges.
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27
Cut each wedge horizontally in half.
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28
Place cake bottoms on plates.
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29
Top with some peaches, then sauce.
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30
Top with some cream.
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31
Cover with more peaches and sauce.
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32
Prop tops against side of shortcakes.
