Preheat the oven to 180C (350F) and grease, flour and line one 18cm round springform tin.
Place the eggs, egg yolks and sugar into a stand mixer or large bowl and beat with an electric whisk (or the whisk attachment) until frothy.
Place the maple syrup into a small saucepan over a low heat and bring to a boil. When the syrup is boiling, begin whisking the eggs again on a high speed, and slowly and carefully stream in the syrup. Be careful to pour the syrup down the edge of the bowl so it doesn’t splash.
Once the syrup is all in continue beating the mixture until it triples in volume and holds a ribbon on the surface for about 1 second.
Sift over the flour, and add the pecans and fold these gently into the mixture, and then pour it into the lined tin.
Bake the cake for 12-15 minutes – it should be golden brown and risen to the top of the pan, but still very wobbly in the centre. Place the cake tin on a rack and leave to cool for at least 15 minutes.
Meanwhile, make the sauce by melting the chocolate, cream and glucose together in a small saucepan over a low heat.
To serve, zig zag the sauce over the top of the cake, and then carefully slice it into gooey wedges with a clean, sharp knife.