1. Coarsely chop the chocolate (unless it comes already as chocolate chips), then heat it with the milk in a bowl. You can do this over a gently simmering water bath or in the microwave using short intervals. The result should be a thick chocolate sauce. Set it aside to cool.

2. Separate the eggs and set the egg yolks aside. In a tall container, mix the egg whites with a pinch of salt until stiff peaks form. Gradually add about half of the sugar (3.5 oz./100g) while continuing mixing to get a thick meringue. Set aside.

3. In a large bowl, mix the butter with the remaining sugar (3.5 oz./100g) for several minutes until light and fluffy. Next, add the egg yolks one at a time, mixing well after each addition. Add the cooled chocolate sauce as well and mix until well incorporated. Combine the flour, ground hazelnuts, baking powder, espresso powder, and salt – then add these dry ingredients to the bowl and fold them in using a rubber spatula. Next, add a small portion of the meringue to the bowl and fold in. You can stir a bit more vigorously here to loosen the batter, but fold the remaining meringue in very gently.

4. Preheat the oven to 190°C (375°F). Set an adjustable baking frame* to a size of about 28x24cm, secure it, and place it on a baking sheet lined with baking parchment. I always fold the edges of the baking parchment slightly up to catch any potential leakage coming out from under the frame.

5. Spread the batter inside the baking frame and smooth out the surface. Peel the pears, halve them lengthwise, and remove the cores – this works really well with a melon baller*, for example. Arrange the peeled pear halves evenly on the batter and press them slightly down. It doesn’t matter whether the cut side faces up or down (see photos). Sprinkle everything with a few shaved hazelnuts and bake the cake in the preheated oven for about 30–34 minutes – or until a wooden skewer inserted into the center of the cake comes out clean.

6. Remove the cake from the oven and let it cool slightly on a wire rack. Briefly warm the apricot jam (e.g., in the microwave) and brush it over the still-warm pears. Let the cake to cool down completely.

7. For the cardamom whipped cream, place the heavy cream, confectioners’ sugar, and cardamom in a tall container and mix until stiff peaks form. Serve alongside the cooled cake.