1 cup organic cane sugar
¼ cup water
3 firm ripe pears peeled cored and each cut into about 12 slices
¼ cup unsalted butter
4 ounces dark chocolate chopped
1 cup flour
1/3 cup unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon sea salt
¾ cup organic cane sugar
1 teaspoon vanilla extract
½ cup whole milk
Pre-heat oven to 350 degrees.
Butter a 9 inch round baking pan.
Put the sugar and water in a heavy sauce pan and stir until sugar dissolves. Bring mixture to a boil over medium heat. Cover and cook for 2 minutes.
Uncover and continue to boil until the caramel is dark amber color.
Pour into the cake pan and allow it to harden. Fan the pear slices on top.
Place the butter and chocolate in a small saucepan over low heat and melt stirring occasionally.
Sift flour cocoa baking soda and salt together in a bowl.
Transfer the sugar chocolate mixture to a bowl. Add the sugar and beat for about 3 minutes or until light and fluffy. Add the eggs one at a time.
Stir in the vanilla.
Add the flour in 3 additions alternating with the milk in two additions. Start with the flour.
Pour the batter into the pan and bake for 40-45 minutes.
Cool on a wire rack for 15 minutes. Invert onto a plate leaving the pan on top of the cake for about 5 minutes.
Serve warm with whipped cream or ice cream.