Maple & Pear Marbled Mini Loaves

• 2 tablespoons softened butter
• 2/3 cup dark chocolate, roughly chopped
• 2 cups all-purpose flour
• 4 teaspoon baking powder
• 1 pinch of salt
• 2/3 cup softened butter
• 1 1/3 cups maple syrup — preferably dark for a more robust flavor
• 4 eggs
• 3 grated pears
• 1 cup cup milk
• 1/2 cup alcohol — cognac, pear brandy, or dark rum

1. Preheat the oven to 180 °C (350 °F).
2. Butter and flour 4 small loaf pans, then set aside.
3. Slowly melt the chocolate using a double boiler.
4. Working with one at a time, dip the log rolls in the melted chocolate, and allow them to set in the fridge.
5. Set aside one quarter of the batter and mix it with the melted chocolate.
6. Pour the two batters into the loaf pans, alternating one spoonful at a time. Fill each pan about three-quarters full, then gently swirl with a fork to create a marbled effect.
7. Bake for 50 minutes.
8. Let the cakes cool and remove them from the pans, then pour 60 ml (1/4 cup) of alcohol over each cake.
9. Wrap the cakes tightly in plastic wrap and refrigerate for one to two weeks.
10. Just before serving, prepare the glaze: In a heavy-bottomed saucepan, slowly melt the maple syrup, dark chocolate, and butter.
11. Remove from heat and let cool for 1 hour. Whisk until the mixture thickens.
12. Frost the cakes with the glaze.

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