Warm chocolate & pear cake

Grease and line a 21cm spring-form cake tin with greaseproof paper and pre-heat the oven 190 D.

Break the chocolate into a heat-proof bowl and melt over a pan of barely simmering water or in the microwave. Set aside.

Mix the almonds, eggs, butter and sugar together until smooth. Pour in the chocolate and mix until smooth.

Pour the batter into the tin, press the pear halves/quarters around the tin and bake for 40-45 minutes. The cake should be very squidgy in the middle but not liquid. Remove from the oven and cool in the tin for 10 minutes.

Remove from the tin and serve with thick cream or vanilla ice cream.