Serves 12 2 pears, cored and sliced 100g unsalted butter, plus extra for greasing 150g milk chocolate, chopped 150g dark chocolate, chopped 3 eggs 230g brown sugar ¼ tsp sea salt 150g plain flour 3 tbsp cocoa powder 80g ground hazelnuts 1 tsp baking powder 30g hazelnut halves whipped double cream, to serve 25cm springform cake tin.
Preheat the oven to 180°C/gas mark 4 and grease and line the cake tin with baking paper. In a microwaveable bowl, combine both the milk and dark chocolate with the butter and microwave for 1-1½ mins until the mixture can be stirred smooth. In a large bowl, whisk the eggs, 200g of the brown sugar and the salt with an electric whisk for 2-3 mins until foamy.
Add the flour, cocoa, ground hazelnuts and baking powder to the bowl and fold together with a wooden spoon until integrated. Stir the melted chocolate into the mixture and transfer to the prepared tin. Top the cake with the pear slices in a circular pattern and sprinkle the remaining brown sugar and the hazelnut halves on top. Bake for 30-40 mins until an inserted table knife comes out clean. Allow to cool completely on a wire rack, then serve with the whipped double cream.