Roughly chop 150 g chocolate. Melt chocolate and butter over a warm water bath. Peel and quarter the pears and remove the core. Separate 2 eggs, chill egg white. Beat 3 eggs, egg yolks and brown sugar with the whisk of the hand mixer until creamy.
Stir in the chocolate-butter mixture. Mix flour and cocoa and stir in. Fill the dough into a greased springform pan (26 cm Ø), dust with flour and smooth it down. Spread pear quarters on top and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) Bake for 55-60 minutes.
Melt 50 g chocolate. Beat egg whites until stiff, slowly add sugar and continue beating for 2-3 minutes. Stir in almonds. After about 30 minutes baking time, remove the cake from the oven briefly.
Spread the meringue mixture over it and use a spoon to make light tips. Spread melted chocolate over it. Use a fork to draw patterns into the chocolate to create the marble effect. Put the cake back in the oven and bake it.
Remove from the oven and let it cool down.