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1
Preheat the oven to 350F.
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2
Drain the prunes and put them in the bowl of a food processor.
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3
Add the vanilla extract and puree until smooth.
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4
Set aside.
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5
Grease a 10-inch round cake pan or an 8 by 11-inch baking dish and line it with parchment paper.
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6
Grease the paper.
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7
Place the chocolate in a heatproof bowl, then place the bowl on top of a saucepan of simmering water.
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8
Melt the chocolate, stirring occasionally.
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9
When the chocolate has melted, remove it from the heat, stir in the butter, and fold in the prune puree and the hazelnuts.
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10
Using a mixer, beat the egg yolks and the maple sugar for 4 minutes, then fold into the chocolate mixture.
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11
Using a clean whisk, beat the egg whites with the salt until they hold stiff peaks.
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12
Fold the egg whites into the chocolate mixture in 3 batches.
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13
Pour the batter into the prepared pan and smooth the top.
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14
Bake for 20 minutes, rotate the pan, and continue baking for 5 to 7 minutes more.
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15
The center should still feel slightly soft.
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16
Let cool and serve at room temperature.
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17
The cake will keep for a couple of days at room temperature, lightly covered with parchment paper.
