Preheat the oven to 180 °C. Spray a springform cake tin with non-stick spray and set aside.

Sift the flour and cocoa together.

Place the butter, castor and muscovado sugars, chocolate, coffee and the water in a heavy-based saucepan and stir over low heat until melted, thick and glossy. Stir this into the flour mixture and beat well until smooth. Beat the eggs into the mixture. The mixture should be runny.

Place the pear halves into the cake tin, with their rounded sides facing down and forming a ‘lining’ on the bottom. Pour the mixture into the tin.

Bake for 40–45 minutes. When cooked, the top will be firm and slightly cracked. Remove from the oven and leave to cool in the tin, then turn out onto a platter or cake stand.

This cake is moist and can also be served as dessert. Serve with a dollop of Greek yoghurt, whipped cream or crème fraîche.