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.