• 1/4 cup chopped unsweetened chocolate
  
• 1/4 cup chopped semisweet chocolate
  
• 1/2 cup water
  
• 1 cup unsalted soft butter
  
• 1 1/2 cup sugar
  
• 4 large egg yolks
  
• 4 large egg whites
  
• 2 cup flour
  
• 1 tsp baking soda
  
• 1 tsp baking powder
  
• 1/2 tsp salt
  
• 1 cup milk
  
• 1 tsp vanilla extract

Filling:

• 1 cup heavy cream
  
• 1 cup sugar
  
• 3 large egg yolks
  
• 1/3 cup unsalted butter
  
• 1/2 tsp salt
  
• 1 cup toasted chopped pecans
  
• 1 1/3 cup unsweetened coconut lightly toasted

Icing:

• Icing 8 oz semisweet chocolate, chopped
  
• 1 cup heavy cream
  
• 2 tablespoon light corn syrup
  
• 1 1/2 oz unsalted butter

Rum Syrup:

• 3/4 cup sugar
  
• 1 cup water
  
• 1 oz dark rum to taste

Directions

CAKE:
Preheat the oven to 200 degrees C. Melt both chocolates with 1/4 cup of water over simmering water. Cream together butter and 1 1/4 cup of sugar until light and fluffy. Slowly add the melted chocolate. Add the egg yolks one at a time, mixing thoroughly after each addition. Mix together flour, baking soda, baking powder and salt. Add the dry ingredients to the butter/chocolate mixture, alternately with milk and vanilla extract. Beat egg whites, whip in the 1/4 cup sugar until stiff, and fold it into the dough. Put the dough into a buttered and floured cake pan and bake until a wooden pick inserted into the middle comes out clean. Cool before filling and icing.

FILLING:
Add heavy cream, sugar and egg yolks. Cook over medium heat, stirring constantly for about 10-12 min. Remove from heat and pour through a fine strainer into a bowl. Add butter, salt, pecans and coconut.

ICING:
Heat cream. Pour over chopped chocolate and leave in peace for 5 minutes. Add the butter and the corn syrup. Stir gently until smooth.

RUM SYRUP:
Heat sugar and water until the sugar is dissolved. Cool and add rum to taste.


Cut the cake into 4 layers. Divide the filling into 4 equal parts. Starting with the bottom layer, brush the cake lightly with the rum syrup. Spread 1/4 of the filling on the layer making sure to get the filling all the way to the edge. Place the next layer on top. Repeat the process to the top layer. Ice the sides of the cake. Chill cake before cutting.