Instructions

1. 1

   Cream the butter and sugar until fluffy, then beat in the eggs one at a time until pale and smooth.

2. 2

   Combine the flour, cocoa, baking powder and salt and fold into the butter mixture, alternating with the milk.

3. 3

   Spoon the batter into a greased 24 cm springform tin. Peel and halve the pears, core them and press them cut-side down into the batter.

4. 4

   Bake in a preheated oven at 175 °C for 45 minutes and test with a skewer for doneness.

5. 5

   Melt the dark chocolate, pour it over the cooled cake and let it set before slicing.