• Preheat the oven to 180°C (360°F).

Prepare the cake batter

• Melt the chocolate and butter in a double boiler (or you can use a microwave at low power).
• In a bowl or your food processor, crack the 4 whole eggs. Add the brown sugar and whisk well. Add the flour and a pinch of salt, and mix again.
• Then, add the melted chocolate and butter preparation and combine.
• Grease with butter and flour a cake pan and pour the batter into it.

Prepare the Pears

• Peel the 3 big pears, cut them in half, and remove the seeds with a spoon or the specific cuillère parisienne melon ball spoon utensil. Then, cut them into smaller pieces, either pretty slices as shown in the photos or cubes.
• Place the pear slices on the chocolate cake batter, pressing them in slightly.

Bake

• Bake at 180°C (360°F) for 20 to 30 minutes, depending on your cake pan. In a 26cm (10-inch) cake pan like mine, where the batter was thin, I baked it for just over 20 minutes.
• After taking the cake out of the oven, wait for 5 to 10 minutes before unmolding to allow the still-molten chocolate to set slightly. Unmold it onto a plate, then flip the cake onto a second plate so that the pear slices are on top.