Preheat the oven to 160°C and place 8 ungreased 10-ounce ramekins or other baking dishes onto a baking tray.
Place the egg whites in the bowl of a stand mixer fitted with the whip attachment, or in a large heat-proof bowl and whip until foamy.
In a pot over high heat, boil the maple syrup until it reaches a temperature of 115°C (this only take about 2 minutes). Remove the pot from the heat and carefully pour this into the whites while whipping over medium speed (pour the syrup down the side of the bowl to avoid splashing), then increase the speed to high and whip the whites until they hold a stiff peak. Set aside.
In a clean bowl, whip the brown sugar, oil, egg yolks, and vanilla until thick and creamy. Stir in the ground almonds and tapioca starch, blending in well.
Fold in a third of the whipped whites into the batter and then, once just incorporated, fold in the remaining two thirds of the whites. Divide the batter evenly between the 6 cups and bake for 25- 30 minutes, until the cakes spring back when gently pressed. Turn the cups or ramekins upside down to cool them about 15 minutes if serving warm.
To serve, tap the cake out onto a plate. Serve warm, dusted with icing sugar and with a spoonful of warm chocolate ganache (recipe follows).
For the chocolate ganache:
Place the chopped chocolate in a bowl.
Heat the cream to just below a simmer and then pour it directly over the chopped chocolate. Let this sit for a minute.
Using a spatula, stir the mixture until the chocolate has melted into the cream. Use the ganache warm as a sauce or chill until firm, to use as a base for truffles.
The ganache will keep, refrigerated, for as long as the expiry date on the cream, and can be reheated to use.