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Preheat oven 180C.
Line the bottom and side of a tin with butered greaseproof paper.
Cut the pears into small pieces.
Meanwhile, melt the butter and chocolate in a bowl over a pan of hot water. Make sure that the water does not touch the bottom of the bowl.
In another bowl, beat the egg yolks with the sugar and mix into the melted chocolate.
Fold chocolate mix in the flour and the diced pears.
Whisk the egg whites and when stiff fold into the mixture.
Pour into a greased 22 cm. loose-bottomed tin, cover with buttered paper and bake for 45 to 50 mins.
Rest in the tin for 15 minutes then turn out onto a rack to cool.
When completely cold, dust with icing sugar.
Serve with Poire William ice cream.
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