Ingredients
- 150 g bittersweet chocolate
- 120 g unsalted butter
- 150 ml Québec maple syrup
- 6 large eggs, separated
- 140 g all-purpose flour
- 250 g unsweetened apricot preserves
- 100 g bittersweet chocolate for the glaze
- 100 ml heavy cream for the glaze
- 1 pinch salt
Method
- Melt 150 g chocolate with butter; whisk in maple syrup and egg yolks, then fold in flour and whipped whites with salt.
- Bake in a 22 cm pan at 165 °C for 35–40 minutes; cool and split horizontally.
- Warm the apricot preserves, spread them between the layers and over the cake, then chill briefly.
- Pour over a glaze made from chocolate and hot cream; let set before slicing.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar in the batter and 100 g sugar in the glaze
Conversion used: Use 150 ml maple syrup for 150 g batter sugar; reduce the cream in the glaze by 15 ml and use unsweetened preserves. Bake at 165 °C instead of 180 °C, reducing the oven by 15 °C.
Why Quebec maple syrup: Maple softens the bitterness of chocolate and makes the apricot layer taste more rounded. It is a practical local variation that preserves the dense Austrian cake and glossy glaze.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →