Ingredients
Servings: 8 servings
For the pears:
- Pear (3, firm (Bosc or Kaiser), peeled, cored, and cut into eighths)
- Butter (20 g)
- Brown sugar (30 g)
- Lemon (½, juiced)
For the batter:
- Butter (120 g, browned)
- Dark chocolate (100 g, 65–75%, chopped)
- Eggs (3, room temperature)
- Granulated sugar (100 g)
- Brown sugar (50 g)
- Vanilla extract (5 ml)
- Salt (3 g)
- 00 flour (100 g)
- Almond flour (50 g)
- Unsweetened cocoa powder (25 g)
- Baking powder (6 g)
- Greek yogurt (80 g)
- Dark chocolate (60 g, in chunks, for folding in and topping)
Steps
- Caramelize the pears. Melt the butter with the brown sugar in a wide pan. Add the pears and cook for 6–8 minutes, turning, until golden and just tender. Add the lemon juice and let cool. Keep the syrup.
- Brown the butter. Cook it over medium heat until it smells nutty and turns deep golden, 5–7 minutes. Take it off the heat, add the chopped chocolate, and stir until smooth.
- Whip the eggs. Beat the eggs with both sugars for about 5 minutes, until pale and thick. Mix in the vanilla, salt, and chocolate butter, then the yogurt.
- Add the dry ingredients. Sift in the flour, almond flour, cocoa, and baking powder and fold until just combined. Fold in half the chocolate chunks and any chopped pear trimmings.
- Assemble. Pour the batter into a lined 22 cm springform pan. Fan the pear wedges on top without pressing them in. Scatter over the remaining chocolate and drizzle with the pear syrup.
- Bake in a static oven at 170°C for 45–55 minutes, until a toothpick comes out with a few moist crumbs.
- Cool for at least 30 minutes before unmolding. The flavor deepens by the next day.