Preheat oven to 340 degrees Fahrenheit (170 degrees Celsius) and grease a round eight- and- a- half-inch (22-centimeter) baking pan.

Beat butter, sugar, coffee, vanilla, salt, eggs and milk in a bowl until a smooth mixture is obtained.

Add cornstarch, cocoa powder and baking powder and mix until smooth.

Add chopped chocolate and stir until it is absorbed evenly in the mixture.

Pour the mixture into the baking pan and level the top.

Bake for 20–25 minutes or until the base sets at the edges, has risen and a toothpick stuck in the center comes out with moist crumbs. Cool completely at room temperature.

In a mixer bowl, whisk together whipping cream, instant pudding, coffee and powdered sugar at high speed until you get a very smooth and firm cream.

Pour the cream over the base and straighten the top.

Cool completely in the freezer for at least two to three hours.

Break the chocolate into cubes and place in a bowl. Add the cream and melt together in a microwave or in a double boiler until everything is melted and the mixture is smooth.

Pour the topping over the frozen coffee cream layer and straighten.

Decorate with pieces of dark chocolate. Refrigerate until ready to serve.