Pear, chocolate and burnt butter cake

Preheat oven to 180ºC. Grease and flour a 23cm spring form tin.

In a bowl, combine 1 cup of flour, baking powder and salt.

Using a standing mixer, beat the eggs on high speed until very thick and foamy – about 8-10 minutes. Add sugar and beat for another minute.

Melt the butter in a saucepan over a medium-high heat until it foams and begins to brown – about 6-7 minutes. Take it off the heat when it starts to brown as it will keep browning once removed from heat.

With the mixer beating on a low speed, add the flour mixture and butter alternately. Don't overbeat, instead, use a spatula to make sure all the flour is mixed in. Scrape the batter into the prepared tin. Scatter over the pear slices, then the chocolate. Don't worry that they all sit on top as while cooking, the batter will enfold them.

Bake for 40-50 minutes or until the cake springs back when pressed. Cool for 10-20 minutes before the removing sides.

Slice and serve with whipped cream or yoghurt.