CHOCOLATE PEAR TEMPTATION

HANDS-ON TIME 1HR, PLUS COOLING AND OVERNIGHT CHILLING. COOKING TIME 1HR 20MIN. SERVES 12 FOR THE CAKE ✶✶A little butter to grease ✶✶225g (8oz) plain chocolate, roughly chopped ✶✶ 5 medium eggs, separated ✶✶ 150g (5oz) caster sugar ✶✶ 125g (4oz) unsalted butter, softened ✶✶4tbsp orange-flavoured liqueur, such as Cointreau ✶✶Cocoa powder, to dust ✶✶Cocoa-covered almonds and chocolate shavings, to decorate FOR THE FILLING ✶✶ 150ml (5floz) double cream ✶✶225g (8oz) plain chocolate, chopped ✶✶4 medium eggs, separated ✶✶2 ripe, medium Conference pears 1 Grease a 20.5cm (8in) springform cake tin and line the base and sides with non-stick baking parchment. Preheat the oven to 180°C (160°C fan) mark 4. 2 To make the cake, melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure that the bowl doesn’t touch the water. Stir the chocolate gently until smooth. Take…