12 pieces semisweet chocolate, chopped
3/4 cup unsalted butter cut into pieces
6 large eggs, separated
6 tablespoons sugar
6 tablespoons Vermont Maple Passions Raspberry Maple Syrup
2 teaspoons vanilla extract 
GLAZE: 
1/2 cup whipping cream
1/3 cup dark corn syrup
3 Tablespoons Vermont Maple Passions Raspberry Maple Syrup
9 ounces bittersweet or semisweet chocolate, chopped
 

 Directions For Cake:  Preheat oven to 350 degrees. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth (or microwave at medium, stirring frequently). Remove from heat. Cool to lukewarm, stirring often. 

Using electric mixer, beat egg yolks and sugar until very thick and pale, about 3 minutes. Fold lukewarm chcolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until stiff peaks form. Gradually add 6 tablespoons Vermont Maple Passions syrups, continue beating to incorporate. Fold egg white mixture into chocolate mixture in 3 additions. Pour batter into prepared pan. 

Bake cake until top is puffed and cracked and tester inserted into center comes out with a few moist crumbs, about 45 minutes. Cool cake in pan on rack. 

Gently press down on crusty top to make evenly thick cake. Loosen sides of pan with small knife, remove pan sides. Invert cake onto serving plate, peel off parchment paper. 

To prepare the glaze: bring cream, corn and maple syrup to simmer in medium saucepan. Remove from heat. Add chocolate and wisk until melted and smooth. Spread 1/2 cup glaze over top and sides of cake. Freeze until almost set, about 3 minutes. Pour additional 1/2 cup (or remaining glaze for intense chocolate!)over cake; smooth sides and top. Chill until glaze is firm, about 1 hour.