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1
Preheat the oven to 350F.
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2
Butter two 9-inch springform pans.
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3
Line the bottoms with parchment paper, and butter the paper; set aside.
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4
Place the chocolate and butter in a heatproof bowl, and set over a pan of barely simmering water.
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5
Stir occasionally until melted; set aside.
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6
Sift together the flour and salt; set aside.
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7
Place the sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes.
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8
Add the vanilla and chocolate mixture, and stir to combine.
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9
Add the dry ingredients, and stir to combine.
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10
Divide the batter between the 2 pans, using an offset spatula to distribute the batter evenly, and smooth the layers.
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11
Bake until the center is set, about 20 minutes.
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12
Transfer the pans to a wire rack to cool completely before unmolding.
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13
Place 1 layer on a 9-inch cardboard cake round.
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14
Spread filling over the layer, and invert the second layer onto the top, leaving the smooth side up.
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15
Press down gently on the top layer to evenly distribute the filling to the edges.
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16
Using a metal spatula, smooth the filling flush with the sides of the cake.
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17
Refrigerate until ready to glaze.
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18
Carefully transfer the torte off the cardboard round onto a wire rack set over a baking pan.
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19
Pour enough ganache glaze over the cake to fully coat it, shaking the pan gently to help spread the ganache, if necessary.
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20
Let sit for 15 to 20 minutes.
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21
The ganache in the pan may be melted and strained through a fine sieve and added back to the glaze.
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22
Pour the remaining glaze over the torte, allowing excess to drip off the sides.
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23
If the top is not smooth, gently shake the pan or run an offset spatula quickly over the surface.
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24
Allow to set at least 30 minutes before serving.
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25
Carefully slide the cake off the wire rack and onto a serving platter.
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26
Place the milk, butter, and vanilla in a medium saucepan, and cook over medium-low heat, stirring occasionally, until melted and combined.
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27
Whisk the egg yolks in a medium bowl, and, whisking constantly, add some of the hot milk mixture to the egg yolks until combined.
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28
Whisk the mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes.
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29
Remove from heat, and stir in the coconut and pecans.
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30
Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days.
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31
Chop the chocolate finely using a serrated knife; place in a large heatproof bowl.
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32
Bring the cream to a boil over medium-high heat; pour directly over the chopped chocolate.
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33
Allow to sit 10 minutes.
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34
Use a rubber spatula to gently stir the chocolate and cream until well combined and smooth.
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35
Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes but up to 1 hour, depending on the temperature of the room.
