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