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1
Preheat the oven to 400 degrees F. Lightly butter a 9-inch springform pan.
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2
For the cake: Sift the flour, cocoa, and baking powder together.
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3
In a mixing bowl, whisk the egg yolks with the sugar until the mixture is pale in color.
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4
Stir in the butter.
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5
Fold in the dry ingredients and mix until thoroughly incorporated.
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6
In an electric mixer, beat the egg whites, salt and cream of tartar until stiff peaks form.
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7
Fold the white into the chocolate mixture.
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8
Pour the batter into the springform pan and bake for 35 minutes.
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9
Allow the cake to cool and remove the sides of the pan.
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10
Slice the cake into 4 equal layers.
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11
Leave the bottom layer in the pan and reattach the sides of the pan.
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12
For the pudding: Melt chocolate in a double boiler.
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13
Remove the double boiler from the heat and whisk in the egg yolks.
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14
In a sauce pan, bring the cream and sugar up to a boil.
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15
Whisk the cream into the chocolate mixture.
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16
Fold in the pecans and vanilla.
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17
Spread a quarter of the chocolate pudding over the first layer and top with another layer of the cake.
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18
Continue to layer the pudding and cake until the cake is completed.
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19
Let the cake sit for 2 to 3 hours to allow the cake to absorb the pudding.
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20
For the sauce: In a sauce pan, bring the cream and Tia Maria to a boil with the vanilla bean.
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21
Cover the pan and remove from the heat, and set aside to infuse the cream for 15 minutes.
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22
In a mixing bowl, whisk the eggs while gradually adding the sugar.
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23
Whisk the cream into the egg mixture.
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24
Pour back into the sauce pan and bring the sauce up to a simmer.
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25
Cook the sauce until it coats the back of the spoon, about 8-10 minutes.
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26
Strain and cool.
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27
Whisk in the coffee.
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28
Spoon the sauce in the middle of the plate.
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29
Place a piece of the cake in the center of the sauce.
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30
Garnish with the whipped cream, powdered sugar, and broken chocolate pieces.
