Time: 1 ora e 50 minuti
Difficulty: elevata

Ingredients (for 8 people):

200 g of egg whites
120 g of egg yolks
150 g of granulated sugar
30 g almond flour allowed
120 g special mix Molino della Giovanna for cakes and biscuits
80 g gluten-free bitter cocoa
2 sprigs of thyme
150 g sunflower seed oil
50 ml of milk
250 g gluten-free apricot jam
1 tablespoon lemon juice

For the frosting process:

160 g dark chocolate 70% gluten free
200 g of water
120 g of sugar
120 g glucose syrup
To garnish:
100 g gluten-free white chocolate

Time: 1 hour and 50 minutes + rest time
Difficulty: high level

Procedure:

Beat the egg whites in a bowl with the electric whips, until they are well firm, then cover with plastic wrap and leave to rest in the refrigerator until ready to use. Work with the whips the egg yolks with half the sugar, then add the almond flour, the mix Molino dalla Giovanna, the sifted cocoa and chopped thyme. Mix well, then pour the oil and milk flush, incorporating them with care, and add the whipped egg whites a tablespoon at a time, with gentle rotating movements from the bottom up.Transfer the dough into a circular baking tray lined with parchment paper and bake at 180 º C for 45 minutes in a preheated oven; remove from the oven, leave to rest for 3-4 hours, then cut the cake horizontally in half. Fill with 200 g of apricot jam and place on a grate for cakes, dissolve the remaining jam in a bowl with lemon juice, working vigorously, then spread with the mixture obtained the entire outer surface of the cake; Let her rest for 1 hour.
To prepare the icing, heat 50g of water in a small saucepan and add the dark chocolate divided into small pieces, cook until it melts and, as soon as it is creamy, remove from the heat and keep aside. 
Place the glucose syrup in a small saucepan with the remaining water and the sugar bring to 120 C on low heat, stirring occasionally (help yourself with a temperature probe). Pour it in the melted chocolate previously and let cool up to 36 º C. Pour the glaze obtained on the cake, spreading it with the help of a spatula, so as to distribute it evenly also on the edges. Melt the white chocolate in a double boiler on the stove and use it to decorate the sacher. Let it rest for 1 hour before serving.