The chocolate I’ve used here is hand made in Wales and is dark with added strong ale. Most is melted and added to the batter, the remaining chunks are pushed into the surface before baking.
The pears are short and fat (they don’t want to stand too tall and proud above the cake they nestle in).
White self-raising is used, together with an equal measure of malthouse flour with additional baking powder.
Allowing for an aesthetically-pleasing half pear per portion, there are twelve servings.