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Export 9 ingredients for grocery delivery
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.
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