4 eggs
Separate yolks from the whites
7 oz (200g) semisweet chocolate (55-70%)
⅔ cup (150g) butter
Melt over a bain-marie until smooth
cool slightly
Add yolks one at a time
¼ tsp (2g) salt
1 tsp (5ml) almond extract
1 tbsp (8g) unsweetened cocoa powder
1 cup (100g) ground almonds
Whip egg whites until foamy
Gradually add ½ cup (100g) sugar
whip until soft peaks form
Gently fold the whipped whites into chocolate mixture
10-inch (25 cm) springform pan, greased and lined with parchment paper
3 or 4 ripe pears
Peel
Cut in half
Remove the core
Slice into thin slices
Bake at 350F (180C) for 35-40 minutes
Cool completely and refrigerate to set