Serano Chocolate Cake

Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line with parchment paper. (5 minutes)

Sift together flour and cocoa powder. Set aside. In a mixing bowl, beat eggs and 3/4 cup sugar until very thick (about 3 minutes). Gently fold in flour mixture. Pour into prepared pan and bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pan for 10 minutes before transferring to a wire rack to cool completely. (45 minutes)

For the simple syrup, bring 1/2 cup water and 3/4 cup sugar to a boil in a saucepan over medium-high heat. Remove from heat and set aside to cool. (10 minutes)

For the Italian meringue, combine 1/4 cup water and 7/8 cup sugar in a saucepan. Bring to a boil, stirring until sugar dissolves. Continue boiling, without stirring, until the mixture reaches the soft ball stage (240°F/115°C) using a candy thermometer. (15 minutes)

While the sugar is boiling, beat egg whites with an electric mixer on medium-low speed until soft peaks form. (5 minutes)

When the sugar syrup is almost at the soft ball stage, increase mixer speed to high. Slowly pour hot sugar syrup into egg whites, between the beaters and the bowl's side. Continue beating on high until meringue cools to room temperature. (15 minutes)

Melt chopped bittersweet chocolate in a double boiler over simmering water, stirring frequently until smooth. Remove from heat and cool to room temperature. (10 minutes)

Whip 1 3/4 cups chilled heavy cream until medium-stiff peaks form. (5 minutes)

Using a rubber spatula, gently fold melted chocolate into the egg white meringue. Gradually add 1/3 cup room-temperature cream and gently mix. Fold in 1/3 of the whipped cream to lighten the mixture, then gently fold in the remaining 2/3. (10 minutes)

To assemble the cake, split the sponge cake into two layers. Place one layer on a serving plate. Brush generously with simple syrup. Spread 1/3 of the chocolate cream on the cake layer, then top with the second cake layer. Repeat with syrup and another 1/3 of the chocolate cream. Spread the remaining chocolate cream on the sides of the cake. Refrigerate until serving. (20 minutes + chilling)