Ingredients
- 140 g dark chocolate 70%
- 140 g butter
- 180 ml Quebec maple syrup
- 6 eggs, separated
- 140 g flour
- pinch salt
- 150 g apricot jam
- 200 g dark chocolate (glaze)
- 100 ml cream
- 60 ml Quebec maple syrup (glaze)
Method
- Melt chocolate; cream butter with 120 ml syrup, beat in yolks and chocolate.
- Whip whites with salt and 60 ml syrup to soft peaks; fold with sifted flour.
- Bake in 22 cm pan 45 min at 165 °C; cool, split, layer with warmed apricot jam.
- Simmer cream with 60 ml syrup, pour over chopped chocolate, stir to glaze.
- Coat cake, set at room temperature.
Conversion and rationale
Original sweetener (classic version): 200 g sugar in batter + 50 g sugar in glaze
Conversion used: Batter sugar → 180 ml syrup; glaze sugar → 60 ml syrup; reduce cream by 20 ml; bake 165 °C instead of 180 °C.
Why Quebec maple syrup: Maple tempers bittersweet chocolate with amber caramel, provides antioxidants, and swaps imported cane for a Quebec forest product.
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 →