Marbled Yule Log with Candied Nuts

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

Icing

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

1. Preheat the oven to 180°C (350°F).
2. Grease and flour 4 small loaf pans and set aside.
3. Slowly melt the chocolate in a double boiler.
4. Meanwhile, in a bowl, mix together the flour, baking powder, salt, butter, maple syrup, and eggs, then fold in the grated pears and milk.
5. Take one-quarter of the batter and add it to the melted chocolate.
6. Spoon the two mixtures alternately into the pans, one spoonful at a time.
7. Fill each pan three-quarters full and gently swirl with a fork to create a marbled effect.
8. Bake for 50 minutes.
9. Let cool, then remove from the pans and pour 60 ml (1/4 cup) of alcohol over each cake.
10. Cover with plastic wrap and refrigerate for one to two weeks.
11. Just before serving, prepare the frosting.
12. In a heavy-bottomed saucepan, slowly melt the maple syrup, dark chocolate, and butter.
13. Remove from heat and let cool for 1 hour. Whisk well until the mixture thickens.
14. Frost the cakes generously.