Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease three 9-inch round cake pans with butter, then line them with parchment paper.

In a medium-sized bowl, whisk together the eggs and cornstarch until well combined.

In a separate bowl, sift together the cocoa powder and baking powder.

In a large mixing bowl, cream the butter and sugar together until light and fluffy.

Slowly add in the egg mixture to the butter mixture, mixing until well combined.

Gradually mix in the sifted cocoa powder mixture to the butter and egg mixture until fully incorporated.

Divide the batter evenly between the three prepared cake pans, then smooth out the tops with a spatula.

Bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.

Let the cakes cool in their pans for 5 minutes, then remove them from the pans and let them cool completely on a wire rack.

In a medium-sized pot, heat the cream over medium heat until it starts to simmer.

Remove from heat and add in the chopped chocolate, stirring until fully melted and smooth.

Add in the salt and stir until fully incorporated.

Let the chocolate filling cool for 10-15 minutes, then place it in the fridge to chill for 30 minutes.

Once chilled, beat the filling until it becomes light and fluffy.

Place one layer of cake on a serving plate, then spread a generous amount of the chocolate filling over the top.

Repeat with the remaining two layers of cake, then spread the rest of the filling over the top and sides of the cake.

In a separate bowl, whisk egg whites until stiff peaks form.

Gradually add in sugar and continue to beat until glossy and thick meringue forms.

Spread the meringue over the top and sides of the cake.

Using a kitchen torch, lightly toast the meringue until golden brown.

Serve and enjoy your delicious Lisbon Chocolate Cake!