Preheat the oven to 400 degrees. Lightly butter a 9-inch springform pan.
For the patty: Sift the flour, cocoa, and baking powder unitedly. In a
mixing roll, whisk the egg yolks with the sugar until the mixture is pale
in colour. Stir in the butter. Fold in the dry ingredients and mix until
thoroughly integrated. In an electric sociable, beat the egg whites, salt
and cream of tartar until stiff peaks mannequin. Fold the white into the
chocolate assortment. Pour the batter into the springform pan and bake for 35
proceedings. Allow the cake to cool and remove the sides of the pan. Slice the
cake into 4 equal layers. Leave the bottom layer in the pan and reattach
the sides of the pan. For the pud: Melt chocolate in a double-kettle.
Remove the double-boiler from the heat and whisk in the egg yolks. In a
sauce pan, bring the cream and sugar up to a seethe. Whisk the cream into the
chocolate assortment. Fold in the pecans and vanilla. Spread a quarter of the
chocolate pudding over the first layer and top with another layer of the
patty. Continue to layer the pudding and cake until the cake is realised.
Let the cake sit for 2 to 3 hours to allow the cake to absorb the pud.
For the sauce: In a sauce pan, bring the cream and Tia Maria to a boil with
the vanilla noggin. Cover the pan and remove from the warmth, and set aside to
infuse the cream for 15 proceedings. In a mixing trough, whisk the eggs while
gradually adding the bread. Whisk the cream into the egg assortment. Pour back
into the sauce pan and bring the sauce up to a simmer. Cook the sauce until
it coats the back of the spoonful, almost 8 to 10 proceedings. Strain and sang-froid.
Whisk in the umber. Spoon the sauce in the middle of the scale. Place a
piece of the cake in the center of the sauce. Garnish with the whipped
skim, powdered sugar, and broken cocoa pieces. This recipe yields 8
servings.