Preheat your oven to 160 deg C using the fan force option. Grease and line a 20cm springform baking tin and set aside.

Using the double boiler method melt the chocolate and butter until well incorporated. Add the vanilla, stir and set aside.

In a spare bowl combine the egg yolks and sugar and whisk until thick, pale and creamy. Set aside.

In another bowl, beat the egg whites until stiff and set aside.

To make the cake batter add the creamed sugar mixture, almond meal and sea salt to the melted chocolate combination and stir until combined. Finally, fold through the egg whites very gently, making sure they are well incorporated.

Pour the batter into the baking tin and cook for 5 mins. Remove the cake and arrange the pears cut side down and bake for a further 40-45 mins or until a skewer inserted comes out clean. Allow to cool for 10 mins before removing the cake and allowing to cool completely. Dust with icing sugar and serve with double cream, creme fraiche or yoghurt.