Step 1

Preheat oven to 150°C. Grease and line a 22cm round, springform cake tin.

Step 2

Place the chocolate and butter into a heatproof bowl set over a pan of barely simmering water. Stir until smooth then set aside to cool.

Step 3

Place the cooled butter and chocolate into a large mixing bowl with the sugar, almond flour and egg yolks and stir to combine.

Step 4

Place the egg whites into a separate bowl with a pinch of salt and whisk until stiff. Gently fold into the chocolate mixture, being careful not to knock too much air out.

Step 5

Pour the batter into the prepared tin and bake for 30 minutes or until a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes then turn out onto a cooling rack.

Step 6

Turn oven to 180°C. Peel the pears, cut into halves and gently scoop out the core.

Step 7

Place a heavy-based, ovenproof frying pan over a medium heat. Pan-fry the pears in butter until coloured on all sides. Drizzle honey on top and bake for 20 minutes or until tender and sticky. Set aside to cool.

Step 8

For the chocolate sauce, heat the cream in a small saucepan until gently simmering. Turn off the heat, add the chocolate and leave to melt for 2 minutes. Stir until smooth.

Step 9

Serve the cake with the cooled pears and a drizzle of hot chocolate sauce.