Ingredients:

  • 8 oz (225g) Dark chocolate (70% cocoa or higher), chopped
  • 1/2 cup (115g) Unsalted butter
  • 1/2 cup (120ml) Pure maple syrup
  • 1 tsp (5ml) Pure vanilla extract
  • 1/4 tsp (1.5g) Sea salt
  • 3 large eggs, room temperature
  • 1/4 cup (25g) Unsweetened cocoa powder, sifted

Instructions:

  1. Preheat the oven to 325°F (160°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
  2. Using a double boiler, melt the 8 oz chopped dark chocolate and 1/2 cup unsalted butter together over simmering water until smooth and glossy.
  3. Stir 1/2 cup maple syrup, 1 tsp vanilla extract, and 1/4 tsp sea salt into the chocolate mixture, then remove from heat to cool slightly.
  4. In a separate bowl, beat 3 large room-temperature eggs using a hand mixer on medium-high speed for 3–5 minutes until the volume doubles and the color turns pale yellow.
  5. Gently fold one-third of the whipped eggs into the chocolate mixture to lighten it.
  6. Carefully fold in the remaining whipped eggs and 1/4 cup sifted cocoa powder using a spatula, ensuring the air bubbles do not deflate.
  7. Pour the batter into the prepared pan and bake for 25–30 minutes until the edges are set, the center has a slight wobble, and the internal temperature reaches 160°F (71°C).
  8. Remove from the oven and allow to cool in the pan before chilling in the refrigerator for 1 hour before slicing.