Preheat the Oven to 350 Degrees F.
Line a 9-inch springform pan or cake tine with a circle of parchment paper for easy removal. Spray with non-stick cooking spray and set aside.*See note if you do not have a springform pan
In a large saucepan over medium heat, add the butter. Once melted, add in the chocolate. Stir to combine and melt over medium-low until glossy and smooth. Remove from the heat. Whisk in ¼ cup coconut sugar, maple syrup, coffee, cocoa powder, orange zest, and salt. Whisk until smooth. Set aside to allow to cool.
Meanwhile, set out two large mixing bowls, OR one mixing bowl and a stand mixer fitted with the whisk attachment. Carefully separate the yolks from the whites, placing the yolks in the bowl and the whites in the stand mixer (if using). Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on high speed. Once the whites have become foamed and an opaque white, add in the remaining ½ cup of coconut sugar. Continue to whip the eggs for 4 minutes until they are fluffy, glossy, and a pale tan. The mixture will be a bit shiny.
Meanwhile, If the chocolate mixture is still warm, temper the egg yolks by adding about a tablespoon of the chocolate mixture to the egg yolks and whisk so that the eggs don’t curdle. Slowly pour the chocolate mixture into the bowl with the egg yolks and stir vigorously. It should be thick like a brownie batter.
When the egg whites are ready, to the bowl with the chocolate mixture, carefully begin to fold in the egg whites. Using a rubber spatula, add in the egg whites in increments, by dropping in large spoonfuls of the egg whites and folding in from the sides and spinning the bowl. This is important to do slowly so that you do not deflate the eggs. Once all is combined, Carefully tip the mixture into the prepared cake tin. Transfer to the oven and bake until the cake is puffed and just set, 35 to 40 minutes. Remove from the oven and allow to cool in the pan for 10 minutes. During this time, it will crack and deflate.
To serve, lift the cake out of its tin. Garnish the cake with powdered sugar and serve with vanilla ice cream or whipped cream, if desired. Enjoy!