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Serano Chocolate Cake
Serano Chocolate Cake
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
150 minutes
Indulge in a decadent Greek tourta featuring a rich chocolate sponge cake layered with luxurious bittersweet chocolate mousse, Italian meringue, and whipped cream. Eminently luxurious, this recipe requires a stand mixer.
Ingredients:
  • 1 cup self-rising flour
  • 0.5 cup unsweetened cocoa powder
  • 5 eggs
  • 0.75 cup white sugar
  • 0.5 cup water
  • 0.25 cup water
  • 0.875 cup white sugar
  • 3 egg whites
  • 6 ounces bittersweet chocolate, chopped
  • 1.75 cups heavy cream, chilled
  • 0.33333334326744 cup heavy cream at room temperature
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare your 9-inch cake pan with grease, flour, or parchment paper.
  • Combine the flour and cocoa powder by sifting together. In a mixing bowl, beat the eggs and 3/4 cup sugar until very thick, about three minutes. Carefully fold in the flour mixture using a spatula. Transfer the batter to the prepared pan and bake for 25 to 30 minutes, or until the top springs back and a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then cool completely on a wire rack.
  • In a saucepan over medium-high heat, combine 1/2 cup water and 3/4 cup sugar. Bring to a boil, then remove from heat and set aside.
  • In a saucepan, mix 1/4 cup of water with 7/8 cup of sugar. Boil the mixture while stirring until the sugar dissolves (avoid stirring once it boils). Use a candy thermometer and heat the sugar to the soft ball stage (240 degrees F/115 degrees C). Meanwhile, whip the egg whites with an electric mixer on medium-low speed until soft peaks form.
  • As the sugar syrup approaches soft ball stage, set the egg whites mixer to high. Slowly pour the hot syrup into the egg whites along the side of the bowl while beating. Keep mixing on high until the meringue cools to room temperature.
  • Melt the bittersweet chocolate in a double boiler over gentle heat, stirring often and scraping the sides with a rubber spatula to prevent burning. Once melted, set aside to cool to room temperature while maintaining a smooth consistency.
  • Whisk the 1 3/4 cups of cream until medium-stiff peaks form.
  • Gently fold the melted chocolate into the egg white meringue using a rubber spatula. Incorporate 1/3 cup of room-temperature cream, mixing gently until blended. Lighten the chocolate meringue mixture by folding in 1/3 of the whipped cream, then gently fold in the rest of the whipped cream.
  • Split the sponge cake into two layers and place one on a turntable. Brush generously with simple syrup, allowing the cake to absorb it. Spread 1/3 of the chocolate cream on top and add the second cake layer. Repeat with syrup and cream. Finish by spreading the remaining chocolate cream on the sides. Refrigerate until ready to serve.

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