Preheat oven to 350 degrees
Lightly coat 9" spring form pan with cooking spray & set aside
In medium saucepan - combine water, sugar & homemade kahlua
Heat over medium until sugar has dissolved & mixture almost boils.
Add chocolate & stir until melted - remove from heat - set aside.
Place the 2 egg yolks in small bowl (reserve your whites for later)
Gradually add your chocolate mixture to your egg yolks being careful to not scramble them
Once combined - add vanilla - stir & set aside.
In a medium bowl - combine cocoa powder, flour & baking powder
Add in chocolate/egg mixture & whisk until smooth. Set aside
In mixer bowl with whip attachment - add your reserved egg whites & additional 3 egg whites
Whip on medium-high until stiff peaks form
Take a small amount & whisk into chocolate mixture to lighten
Then fold in the rest carefully as to not deflate the egg whites
Transfer to prepared pan
Bake 25-30 minutes or until top springs back when lightly touched
Cool in pan on wire rack for 10 minutes
Transfer to freezer to continue cooling
Once cooled - spread your semi-thawed whipped topping over the top
Sprinkle your peppermint pieces to decorate
Return to freezer until time to serve to keep whipped topping from completely melting.