Ingredients
5 eggs, separated1-1/2 cups all-purpose flour3/4 cup sugar1 teaspoon baking powder3/4 teaspoon salt3/4 cup maple syrup1/2 cup water1 teaspoon maple flavoring3/4 cup chopped pecans1-1/2 ounces semisweet chocolate, gratedFROSTING:1/4 cup butter, cubed3 ounces semisweet chocolate, chopped4 cups confectioners’ sugar1/4 cup 2% milk1/4 cup maple syrup1-1/2 cups chopped pecans
Preparation
Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, maple syrup, water and maple flavoring. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites until stiff peaks form; fold into batter. Fold in pecans and chocolate.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. For frosting, in a microwave, melt butter and chocolate; stir until smooth. Pour into a large bowl; beat in the confectioners’ sugar, milk and maple syrup. Frost cake; press pecans onto the top and sides of cake.
