How to cook
Wash, clean and chop the pear into small pieces. Sift the flour and baking powder, beat the eggs with the sugar until whitened.
To the egg mixture add 1 tsp rum or cognac, vanilla and the melted butter, stir and add the flour with baking powder.
Stir in one direction only with a wooden spoon or spatula until the flour is completely absorbed. Set aside 1/2 the prepared cake mixture, add the cocoa to 1, stir until homogeneous.
Oil a cake form, sprinkle with flour and pour in the colorless mixture, pour the cocoa mixture in the middle of it.
With a wooden skewer or stick, smear the cocoa mixture slightly and sprinkle the pear pieces on top. Bake the cake at 338°F (170 °C) to a dry toothpick.