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.

Let cool.

Serves 6

Pear chocolate amandine