Pear and Chocolate Cake

"Inspired by your desire" is what my very talented cousins use as a moto for their very successful flower business.  And it must be in the family because I work a bit the same way when it comes to cooking... When I asked my cousin Audrey what she liked when it came to dessert, she said pears and chocolate.  So I pulled out one my favorite chocolate cake recipe and altered it a bit.  I poached some pears and came up with this delicious cake.  I made it gluten-free and nobody realized it but you could use regular flour as well.   Because there is no baking powder in this cake but plenty of butter, it comes out dense but very moist.

4 Bartlet or Bosc pears, peeled and cut in halves
4 cups water
1 teaspoon vanilla extract
1/4 cup granulated sugar
7 oz or 200 grs bittersweet chocolate, chopped
5 oz or 150 grs unsalted butter, at room temperature
1 cup granulated sugar
Generous pinch of salt
4 eggs
3/4 cup gluten-free flour (I used Schar brand for pastries)
1/2 teaspoon vanilla extract

Bring the water and 1/4 cup sugar to a boil.  Add the pear halves and cook until just tender, about 10 to 20 minutes depending on their ripeness.  Let cool and with a melon baller, remove the seeds.

 Line a 9-inch sprinform pan with parchment paper and butter the sides.

Cut each pear half lengthwise but keeping the top intact.  Fan the pears at the bottom of the pan, cut side down.

Preheat the oven to 300ºF or 150ºC.

Melt the chocolate in a bowl in the microwave.

With an electric mixer, beat the butter and 1 cup sugar until very smooth.  Add the salt.  Add the eggs, one by one, alternating with the flour and beating well in between each addition.  Mix in the chocolate and vanilla extract.

Spread the batter on top of the pears and bake for about 40 minutes or until a skewer inserted in the middle of the cake comes out clean or a few crumbs attached to it.

Remove from the oven and let sit for 10 minutes before inverting onto a cake plate.  Serve warm or at room temperature.