Lightly blend the egg whites and add sugar gradually - increase speed to maximum and blend until the egg whites are very thick and white.

Sift the flour through a sieve together with the unsweetened cocoa.

Add the egg yolks to the blended egg whites and gently mix - either with a spatula or on the lowest mixer speed.

Pour in the flour with cocoa and gently mix.

Pour the batter into the prepared pan.

Bake at 170 degrees (fan-assisted) for about 20 minutes - until a dry skewer comes out clean.

After baking, cool the cake, then cut it into two layers.

Transfer the sunflower seeds to a saucepan, add sugar, butter, and milk - heat until the butter and sugar dissolve.

Transfer the sunflower seeds to a large baking sheet lined with parchment paper.

Bake at 180 degrees (top/bottom heat) for about 10-15 minutes - stir the sunflower seeds occasionally.

Cool the finished sunflower seeds.

Set aside about 1/3 of the sunflower seeds and lightly blend or chop the rest with a food processor.

Put the dulce de leche mass and mascarpone cheese into a mixer bowl - blend until combined.

Add the lightly chopped sunflower seeds and mix.

Pour water over the gelatin - just enough to cover it. Let it stand for about 5 minutes, then heat briefly until it becomes liquid.

Add a tablespoon of the dulce de leche cream to the dissolved gelatin and mix thoroughly.

Pour the gelatin into the rest of the cream and mix quickly.

Place the bottom cake layer in the pan and soak it with coffee.

Spread the dulce de leche cream with sunflower seeds over the entire surface.

Cover with the second cake layer and soak it as well.

Put the cake in the fridge.

Pour the heavy cream into a saucepan and heat it.

When it's hot, add the broken chocolate and stir until it melts.

Set aside the glaze to cool slightly, then pour it over the cake and spread it in an even layer.

Finally, sprinkle the cake with the reserved sunflower seeds.

Refrigerate the cake again for about 2-3 hours.