Upside down pear chocolate cake

I have a friend who would do anything for a chocolate. I’m in this stage in my life where I appreciate a chocolate, but I could live without. While I was browsing through the recipes with pears I found this cake. Chocolate and pears make good match. I wanted so bad to show you how delicate, moist and mousse this cake is. The picture doesn’t show that all, but the cake is delicious. Give as much pears as you can From recipe from the blog Raspberries and cream.

Upside down pear chocolate cake 

• 200 g butter (room temperature) 
• 200 g dark chocolate, chopped 
• 150 g granulated sugar 
• 3 eggs beaten 
• 1 tsp vanilla extract 
• 100 g self-raising flour (or plain flour with 1 tsp baking powder) 
• 3 Tbsp soft brown sugar 
• 3 pears (cut in thick slices) 

Line a 23 cm springform pan with parchment paper or lightly greased aluminium foil. Sprinkle the 3 tablespoons of soft brown sugar on the parchment paper. Arrange pear slices over sugar.
Melt the butter, chocolate and granulated sugar in a medium saucepan over low heat (stirring all the time) until smooth. Let it cool completely.
Add the eggs, vanilla extract and flour to the cooled chocolate mixture and stir until smooth (don’t overwork it, flour only need to be incorporated). Pour the mixture over the pears.
Bake for about 25-30 minutes (or until a toothpick inserted in comes out clean) in a preheated oven at 180°C (160°C fan).
Remove from the oven and leave it to cool for 15 minutes, after that time put it upside down on the plate and let it cool completely.