Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and prepare your cake pan by buttering and dusting with flour or lining with parchment paper.
- Melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water; stir until smooth and let cool slightly.
- In a large mixing bowl, whisk together the eggs and sugar until pale yellow and thick.
- Pour the melted chocolate mixture into the egg mixture and gently fold until combined.
- Sift in the flour, baking powder, and salt, then fold gently until just combined.
- Peel and dice the ripe pears, then fold them into the batter.
- Transfer the batter into the prepared cake pan and sprinkle sliced almonds on top.
- Bake for about 30 minutes, until the top is set and cracked, and a toothpick inserted comes out with moist crumbs.
Notes
Use ripe but firm pears for the best texture; they should yield slightly to pressure. For a twist, try using different nuts or gluten-free flour blends. Store the cake at room temperature for up to 2 days or freeze for up to a month. To serve, dust with powdered sugar, or pair with whipped cream or vanilla ice cream for a delightful finish!