3 ounces dark chocolate, coarsely chopped
4 tablespoons unsalted butter
¼ cup muscovado sugar
3 eggs, preferably at room temp.
¼ teaspoon almond extract
1 cup almond meal
¼ teaspoon baking powder
2 medium Bosc pears, halved lengthwise, cored, and cut into 1/8-inch slices
For the glaze
2 tablespoons warm honey
Butter an 8-inch non-stick tart pan. Place the baking rack in the middle of the oven. Preheat the oven to 350 degrees.
Melt the chocolate and butter in a large glass bowl in the microwave for 1 ½ minutes, at 30-second intervals.
Briskly whisk in the sugar, eggs and almond extract.
Combine the almond meal and baking powder, and whisk them into the mixture until you obtain a smooth batter.
Transfer the batter into the prepared pan. Fan out the pear slices on top.
Bake until set, for 20 minutes. Brush the pears with the warm honey glaze.