Chopping chocolate. Melt with 100 g butter in pieces in a hot water bath. Let it cool down a little. Grease six ovenproof moulds (each containing approx. 150 ml) and sprinkle with sugar.
Beat the eggs, egg yolks and 60 g sugar with the whisk of the hand mixer for about 5 minutes until creamy. Stir in flour and the melted chocolate. Fill the moulds to approx. 3⁄4 with the chocolate mixture. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 10-12 minutes.
Peel, quarter, core and cut the pears into slices. Melt 2 tablespoons of butter in a pan and sauté the pears briefly. Sprinkle 1-2 tbsp. sugar over it and caramelise slightly. Add apple juice and bring to the boil.
Remove the chocolate cake from the oven. Turn over immediately and serve with the hot pears. Whipped cream tastes good with it.