Hungarian Decadent Chocolate Cake🇭🇺..

Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch (23×33 cm) baking pan with parchment paper.
In a bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add half the sugar and beat until glossy stiff peaks form.
In another bowl, whisk the egg yolks with the remaining sugar until pale and thick.
Sift the flour and cocoa powder into the yolk mixture, then gently fold in.
Fold in the whipped egg whites in thirds. Be gentle — you want to keep the air in! 💨
Finally, fold in the melted butter.
Pour the batter into the prepared pan, smooth it out, and bake for 25–30 minutes or until a toothpick comes out clean.
Let it cool completely, then carefully slice it horizontally into two layers. 🍰

Heat the 2/3 cup cream in a saucepan until just simmering. Pour it over the chopped chocolate and stir until smooth. Let it cool slightly.
Stir in vanilla, powdered sugar, and optional rum/liqueur. 🍷
In a chilled bowl, whip the 1 cup of cream until soft peaks form.
Gently fold the whipped cream into the cooled chocolate mixture in 2-3 additions. It should be light and mousse-like.
Chill the mousse for 20 minutes to firm up slightly. 🕰️

Heat the cream in a small pot until hot (but not boiling).
Add the chopped chocolate and butter. Let sit for a minute, then stir until smooth and shiny.
Pour the ganache over the chilled cake and spread it evenly. Let it drip slightly over the sides if you like it rustic! 😋
Refrigerate for at least 3 more hours (overnight is even better). The ganache will set into a glossy, luxurious layer. 🌟