Marbled Yule Log with Candied Nuts

• 1 tablespoon butter, softened
• 1/3 cup dark chocolate, chopped
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 pinch of salt
• 1/3 cup butter, softened
• 2/3 cup maple syrup (preferably dark syrup for its robust flavour)
• 2 eggs
• 2 ripe pears, peeled and chopped coarsely
• 1/2 cup milk
• 1/2 cup spirits, such as Cognac, pear brandy or rum

Icing

• 1/4 cup maple syrup
• 1/4 lb dark chocolate, chopped
• 2 tablespoons butter

1. Preheat the oven to 180 °C (350 °F).
2. Butter the insides of two empty maple syrup cans and line them with parchment paper, leaving 6 cm (2 3/8 in) of overhang. Set aside.
3. Gently melt the chocolate using a double boiler.
4. As the chocolate melts, mix together the flour, baking powder, salt, butter, maple syrup and eggs in a bowl, then stir in the pears and the milk. Mix a quarter of this batter into the chocolate.
5. One spoonful at a time, pour the two mixtures into the prepared cans, alternating each spoonful. Fill the cans 3/4 full and stir gently with a fork to create a marbled effect. Bake the cans for 50 minutes.
6. Let cool, then pour 60 ml (1/4 cup) of spirits into each can. Cover with plastic wrap and refrigerate for 2 weeks.
7. Right before serving, prepare the icing. In a heavy-bottomed saucepan, gently melt the icing ingredients. Remove from the heat and let cool for 1 hour.
8. Whisk well until the mixture thickens.
9. Unmold the cakes, trim the ends so they are perfectly straight, and place them end to end. Frost with the icing.